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Broccoli Gratin
Prep Time:
20
minutes
minutes
Total Time:
1
hour
hour
Servings:
6
Servings
Author:
Nick Evans
This recipe for my broccoli gratin will change the mind of any veggie hater. Even if you’ve never liked broccoli, you’ll like this.
Ingredients
1
bunch broccoli
,
about 1 1/2 pounds
1
Cup
whole milk
½
Cup
heavy cream
1
Cup
grated Parmigiano-Reggiano
,
I wanted to beef this up a bit so I used 3/4 cup Parm and 3/4 cup Gruyere.
2
large eggs
½
teaspoon
red pepper flakes
1
Cup
bread crumbs
1
Tablespoon
extra virgin olive oil
Salt and pepper
Instructions
Chop off broccoli florets. Peel stems with a veggie peeler or knife and cut stems into ½-inch sections.
Mix up all ingredients except broccoli, bread crumbs, and oil in a bowl.
In some lightly salted boiling water, blanch the broccoli for 4-5 minutes until it’s tender. Then drain and move the pieces to a 8×8 baking dish.
Pour cheese sauce over broccoli.
Stir bread crumbs and oil together and top casserole with it.
Season with salt and pepper and bake at 350 degrees F. For 30-35 minutes. Then broil on high for 3 minutes to brown the bread crumbs.
Let cool for five minutes before digging in.
Notes
From Gourmet 2009.
Nutrition
Serving:
1
Side
|
Calories:
305
kcal
|
Carbohydrates:
23
g
|
Protein:
15
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.01
g
|
Cholesterol:
93
mg
|
Sodium:
477
mg
|
Potassium:
474
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1248
IU
|
Vitamin C:
91
mg
|
Calcium:
350
mg
|
Iron:
2
mg