Best 2 Creamy Broccoli Gratin Recipes

Indulge in the creamy delight of broccoli gratin, a classic French dish that combines the flavors of tender broccoli, a rich and velvety béchamel sauce, and a crispy, golden-brown cheese crust. This delectable casserole is a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. Our curated collection of broccoli gratin recipes offers a diverse range of variations, from classic to modern interpretations, ensuring that there's a perfect recipe for every palate. Whether you prefer a traditional version with Gruyère cheese, a lighter version with goat cheese, or a unique twist with roasted red peppers, our recipes have got you covered. Prepare to embark on a culinary journey that will redefine your perception of this comforting dish.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BROCCOLI STEM GRATIN

Creamy Broccoli Stem Gratin image

This creamy casserole is clever and thrifty -- it's the perfect place to add all those broccoli stems that would otherwise be discarded. Invest in a Y-shaped peeler for cleaning up the stems -- it will make the prep go faster.

Provided by Food Network Kitchen

Categories side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, plus extra for buttering the baking dish
1 large clove garlic, minced
1 1/4 pounds Yellow Finn or Yukon Gold potatoes, peeled and thinly sliced (about 6)
2 bunches broccoli stems, peeled and thinly sliced (about 3 cups; see Cook's Note)
1 1/2 cups heavy cream
2 teaspoons chopped fresh thyme leaves
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 cups grated Gruyere (about 8 ounces)

Steps:

Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.

CREAMY BROCCOLI GRATIN

Creamy Broccoli Gratin image

I found this recipe at least 15 years ago. My family and friends have always loved it. I used to do the broccoli from scratch, but recently started using frozen broccoli. It tastes the same. This is a great holiday side. The red pepper is what makes this dish...and the scratch sauce. Use a whisk for the sauce, it makes it...

Provided by April Box

Categories Side Casseroles

Time 45m

Number Of Ingredients 10

Ingredients

2 large head broccoli, about 3 lbs, trimmed and cut into florets, about 10 cups, or 2 large bags of frozen broccoli florets, thawed.
1/2 c butter (1 stick)
1 medium red bell pepper, cut into thin strips
1 small onion, diced (1/2 c)
1/4 c flour
2 c light cream or half and half
1 tsp salt
1/2 tsp black pepper
1 1/2 c grated cheese - i use mexi-mix
1/2 c grated cheese for the top

Steps:

1. Heat oven to 350 degrees. Butter a 9 x 13 baking dish. Bring 3 quarts of water to a boil. Cook broccoli 3 - 5 min or just till tender crisp, or set frozen broccoli in a colander and run water to thaw. Drain and place in large bowl.
2. Melt butter in a 12" skillet over medium heat and cook onion and red pepper 3 min, stirring occasionally. until vegetables are crisp tender. Remove to broccoli bowl with a slotted spoon. Add flour to pan. Cook 1 - 2 minutes, until blended. Gradually stir in cream or half & half. Cook and stir till mixture thickens and comes to a boil, about 2 min. Remove from heat and add 1 1/2 cups cheese and salt/pepper. Pour over vegetables and toss to coat well. Spoon mixture into prepared baking dish. Top with 1/2 cup of cheese.
3. Bake 15 - 20 minutes until mixture is hot and bubbly. Makes 6 - 8 servings.

Tips:

Choose the right broccoli: Select broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellowing or wilted florets.
Steam the broccoli properly: Steaming helps retain the broccoli's vibrant color and nutrients. Steam the broccoli for 3-4 minutes or until tender-crisp.
Use high-quality cheese: The type of cheese you use will significantly impact the flavor of the gratin. Use a combination of sharp cheddar, Parmesan, and Gruyère cheese for a rich and flavorful dish.
Make a creamy and flavorful sauce: The sauce is what brings the gratin together. Use a combination of butter, flour, milk, and seasonings to create a smooth and creamy sauce.
Don't overcook the gratin: The gratin should be cooked until the sauce is bubbly and the top is golden brown. Overcooking will result in a dry and rubbery gratin.

Conclusion:

Creamy broccoli gratin is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its creamy sauce, tender broccoli, and crispy cheese topping, this gratin is sure to be a hit with everyone at your table. Whether you're looking for a comforting weeknight meal or a special occasion dish, creamy broccoli gratin is a perfect choice.