Best 2 Broccoli Parmesan Gratin Recipes

**Broccoli Parmesan Gratin: A Delightful Medley of Flavors and Textures**

Indulge in the culinary symphony of Broccoli Parmesan Gratin, a dish that masterfully blends the vibrant green of broccoli florets with the rich, nutty flavor of Parmesan cheese and a creamy, velvety sauce. This delectable casserole is a symphony of textures, from the tender-crisp broccoli to the crispy, golden-brown breadcrumb topping. As you savor each bite, the flavors of garlic, onion, and herbs dance on your palate, creating a harmonious ensemble that will leave you craving more. Whether you're looking for a comforting weeknight meal or an elegant dish to impress your guests, this Broccoli Parmesan Gratin is sure to become a favorite. Our recipe collection offers variations to suit every taste, from a classic gratin to a lightened-up version that uses whole wheat bread and low-fat cheese. Dive into the world of Broccoli Parmesan Gratin and discover the perfect recipe to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

BROCCOLI-PARMESAN GRATIN

Broccoli-Parmesan Gratin image

Provided by Ian Knauer

Categories Milk/Cream Egg Side Bake Quick & Easy Dinner Casserole/Gratin Parmesan Broccoli Breadcrumbs Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 7

Ingredients

1 bunch broccoli (about 1 1/2 pounds)
1 cup whole milk
1/2 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 large eggs
1 cup coarse fresh bread crumbs
1 tablespoon extra-virgin olive oil

Steps:

Preheat oven to 350°F with rack in upper third.
Cut broccoli florets into 1-inch pieces, then peel large stems with a knife and cut into 1/2-inch-thick rounds. Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.
Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.
Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.
Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes.

BROCCOLI PARMESAN GRATIN

Broccoli Parmesan Gratin image

Provided by Molly O'Neill

Categories main course, side dish

Time 1h

Yield Four main-course or six side-dish servings

Number Of Ingredients 8

Ingredients

2 bunches broccoli (about 3 pounds), stalks trimmed and peeled
1/2 cup chicken broth, homemade or low-sodium canned
2 tablespoons white wine
1/2 teaspoon anchovy paste
Freshly ground pepper to taste
1 teaspoon salt
1/2 cup bread crumbs
1/3 cup freshly grated Parmesan cheese

Steps:

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to the boil. If the broccoli stalks are large, cut them in half lengthwise. Cut the stalks into 2-inch lengths and split the florets in half.
Blanch the broccoli for 2 minutes. Drain and place in a 13-inch-by-10-inch shallow baking dish.
Whisk together the chicken broth, wine, anchovy paste, pepper and salt and pour over the broccoli. Cover with foil and bake until the broccoli is tender, about 45 minutes.
Preheat broiler. Combine the bread crumbs and cheese and spread over the broccoli. Place under the broiler until golden brown, about 1 minute. Divide among plates and serve immediately.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 935 milligrams, Sugar 7 grams

Tips:

Choose the right broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellow or wilted florets.
Parboil the broccoli: Parboiling the broccoli will help to soften it and reduce its cooking time. To parboil the broccoli, bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, or until they are bright green and slightly tender. Drain the broccoli and rinse it with cold water.
Make sure the cheese sauce is thick: The cheese sauce should be thick enough to coat the broccoli florets. If the sauce is too thin, it will not adhere to the broccoli and will not gratinate properly. To thicken the sauce, cook it over low heat for a few minutes, stirring constantly. You can also add a cornstarch slurry to the sauce to thicken it.
Use a good quality Parmesan cheese: The Parmesan cheese is one of the key ingredients in this dish, so it is important to use a good quality cheese. Look for Parmesan cheese that is aged for at least 12 months. Freshly grated Parmesan cheese will give the dish the best flavor.
Broil the gratin until it is golden brown: Broiling the gratin will help to brown the cheese and give it a crispy texture. Broil the gratin for 2-3 minutes, or until the cheese is melted and bubbly.

Conclusion:

Broccoli Parmesan Gratin is a delicious and easy-to-make side dish that is perfect for any occasion. This dish is sure to be a hit with your family and friends. So next time you are looking for a side dish that is both delicious and impressive, give Broccoli Parmesan Gratin a try. You won't be disappointed!