Broccoli Gratin
Perfectly creamy and cheesy broccoli gratin makes for an amazing side dish!
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Servings
Ingredients
Cook broccoli:
- 3 large heads of broccoli cut into florets
- Salt to taste
White sauce:
- 2 tablespoon butter
- 2 garlic cloves chopped
- 2 tablespoons dijon mustard
- 1 and ½ cups fresh heavy cream thickened cream
- ¼ teaspoon nutmeg
- ½ cup grated parmesan
- Salt and pepper to taste
Buttered breadcrumbs:
- 1 tablespoon butter
- 4 bread slices
Other ingredients:
- ¼ cup grated parmesan cheese
Instructions
- Preheat oven to 180C or 350F. Grease a 13” x 9” baking dish and set aside.
- Cook broccoli:Place broccoli florets in a steamer. Sprinkle with salt. Steam for about 5 minutes or until crisp-tender.
- White sauce:Heat butter in a frying pan over medium heat. Add garlic cloves. Sauté, stirring occasionally, for about a minute. Add dijon mustard, and sauté, stirring, for about a minute. Add cream and nutmeg. Season with salt and pepper. Cook, stirring occasionally, for 3-4 minutes or until thickened. Remove from heat. Leave to cool. Stir in parmesan cheese.
- Buttered breadcrumbs:Remove the brown ends from the bread slices. Place in a food processor, and process to crumbs. Set aside.Heat butter in a frying pan over medium heat. Add breadcrumbs. Stir fry for about 10 minutes or until browned. Set aside.
- Make broccoli gratin:Place cooked broccoli in the prepared baking dish. Pour white sauce on top. Sprinkle with buttered breadcrumbs. Transfer to oven. Bake for about 20-30 minutes.
Notes
- Not a fan of broccoli? Substitute it with cauliflower. You can also use a combo of white cauliflower and green broccoli.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 34g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1067mg | Fiber: 8g | Sugar: 5g