Broccoli Au Gratin (In The Best Cheese Sauce)

This post may contain affiliate links which won’t change your price but will share some commission.

• Author
• Recent Posts

Follow me

Edyta

Author at Eating European

Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes

Follow me

Latest posts by Edyta (see all)

• Polish Meatballs (aka Kotlety Mielone) - May 9, 2022
• Classic Croque Monsieur Recipe - April 18, 2022
• Eggs Mayonnaise (Polish Traditional Appetizer) - March 31, 2022

Cheesy Broccoli Au Gratin is a delicious dish that features America’s favorite vegetable, topped with an amazing cheesy sauce that is baked to perfection. Just a few simple ingredients, mixed with the sophistication of a Gruyere cheese, marry together to make this dish both rustic and elegant. Even broccoli critics can become converts.

This post may contain affiliate links. You can read my disclosure policy here.

For This Broccoli Au Gratin Gruyere Cheese Made All the Difference

Broccoli Au Gratin, smothered in the cheesy, delicious sauce….mmmm…I can say without hesitation that it is, in my opinion, absolutely the best way to eat broccoli. I’ve had a love affair with this Broccoli Au Gratin dish since my early twenties.

There had been an Italian restaurant in my hometown of Wroclaw, Poland, called “La Scala,” which 1st introduced the dish to me. While I recollect this as the restaurant’s signature dish, perhaps that’s just because it was my personal obsession.

I had been trying to recreate their version for a long time, but I just wasn’t achieving it. That was until I  finally discovered that was the cheese which made all the difference.

I was watching some mindless cooking show and they were making a similar dish (but with leeks) and they had been using Gruyere. And so it was that the light ignited & I realized the error of my earlier attempts. It had to be Gruyere; and as this post testifies, that was it. It came out so good and reminded me of the taste of this Broccoli Au Gratin from La Scala.

“That Was Some Serious Broccoli” – True Testimony

Without teasing my obsession prior to, I made this Broccoli Au Gratin for lunch on a lazy Saturday afternoon. My husband had been out running errands and came home hungry and tired – a mood which I find most receptive to new dishes. I served him a ramekin of this dish and then casually retreated outside to play with our son.

After he finished his broccoli au gratin, he came out to the backyard and said, “That was some serious broccoli!” Coming from him…that meant that this dish was really outstanding.

If you’re a first-timer to my blog you may not realize it but he has a guarded skepticism when it comes to veggies. However, on the basis of this reaction, he seemed receptive to putting this one into heavy rotation.

I am confident that even the biggest broccoli critic could be converted with this one. So, if you have a kid or a significant other who refuses broccoli, I recommend you testing their reluctance with this dish. You may be surprised to see empty ramekins and hungry eyes clamoring for more.

How to Make Broccoli Au Gratin

And it is pretty easy to make. All you’ll need to do is:

• Steam some broccoli;
• Make a basic béchamel sauce with a pinch of nutmeg. Add gruyere….and more gruyere (it should be cheesy, no?);
• Assemble;
• Put it into the oven;
• And….viola…your job is done!

Once completed, I suggest that you break off a piece of baguette or crusty bread (like this Homemade Dutch Oven Crusty Bread) and dip it into this cheesy goodness.

I also recommend using some garlic compound butter for your bread. You can check this guide on how to Make Simple Garlic Butter. The best thing is that while you’re sating your need for cheese, you’re also simultaneously getting your greens in with this Broccoli Au Gratin.

What to Serve Broccoli Au Gratin With

You can pair it with this amazing Brown Sugar Pork Chops with Garlic and Herbs or this Slow Cooker Whole Roasted Chicken.

Other suggestions would be:

• Oven Roasted Chicken Legs;
• Mushroom Pork Chops;
• Olive Oil Chicken;
• Pan Seared Ribeye;

What to Substitute Broccoli With

And it’s not a one-trick-pony. Other broccoli substitutes include:

• Leeks;
• Green beans;
• Cauliflower;
• Zucchini
• Brussels Sprouts (I actually made these with the addition of bacon! So good)

Other Au Gratin type of dishes to try:

• Acorn and Butternut Squash Gratin Casserole
• Cauliflower Pasta Bake with Brie and Fontina
• Cheesy Pasta Bake in Individual Ramekins

Broccoli Au Gratin (In The Best Cheese Sauce)

Broccoli Au Gratin is a delicious dish of American favorite vegetable topped with an amazing cheesy sauce that is baked to perfection. Few simple ingredients mixed with sophisticated Gruyere cheese makes this dish both rustic and elegant. Even broccoli skeptics can become fans. 

5 from 1 vote

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 284kcal

Author: Edyta

Ingredients

• 2 cups Broccoli Florets
• 2 tablespoon Butter
• 2 tablespoon Flour
• 2 cups Milk
• Pinch of Nutmeg
• 1.5 cups Gruyere Cheese Freshly Grated
• Salt and pepper to taste

Instructions

• Heat oven to 400 F;
• Place broccoli in boiling water and cook for about 5 minutes, strain through a colander;
• In a pan melt the butter, add flour and whisk until combined;
• Cook it for about 5-6 minutes;
• In the meantime, heat up the milk and add 1 cup at the time;
• Stir it constantly to avoid any lumps;
• Cook for about 10 minutes to make sure that all raw flour taste is gone;
• Take off the heat;
• Season with salt, pepper, and a pinch of nutmeg;
• Add 1 cup of cheese and stir to combine;
• Divide broccoli between 2 ramekins;
• Spoon the sauce on top of the broccoli;
• Add more cheese and black pepper;
• Place ramekins on a baking sheet and put into the oven;
• Bake for 15 minutes or until the cheese is golden brown and bubbly.

Notes

1. The portion size of this recipe is for 4 people if it is a side dish. If you want to make it a main dish, this recipe would be for 2 portions. You may adjust accordingly depending on your dish and the number of people served.
2. I used 1% milk in this recipe as it already has enough fat from butter and cheese, but any milk will do fine. 

Nutrition

Calories: 284kcal | Carbohydrates: 6g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 231mg | Potassium: 183mg | Fiber: 1g | Vitamin A: 930IU | Vitamin C: 40.6mg | Calcium: 522mg | Iron: 0.6mg

Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.

This post was originally published on April 14, 2015, and was since updated to provide additional information.

If you like this recipe you may also like these cheesy recipes:

Margarita Pizza Quesadilla

Crepes with Egg, Ham, and Cheese

Potato Leek Casserole 

Raspberry Brie En Croute with Toasted Walnuts