|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 6g||22%|
|Total Sugars 7g|
|Vitamin C 99mg||493%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gratin using any kind of vegetable is always considered a classic of French cooking. To be a gratin it must be a baked dish but distinctively must have a light covering of cheese and or breadcrumbs. Which vegetable you use requires that it is robust enough to be baked, so root vegetables are one of the best to use. Using a green vegetable, the favored vegetable may be leaf spinach but broccoli also does a good job.
This broccoli gratin recipe is a versatile side dish that fits in well with many menus. The smallest hint of sage is nearly undetectable hidden in the traditional cheese and broccoli, yet gives the dish a special complexity. Use good quality, fresh broccoli for the best flavors.
1 small onion, finely chopped
1 tablespoon olive oil
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
1 1/2 cups whole milk
2 pounds broccoli, chopped
1 1/2 cups shredded Cantal cheese (or cheddar)
3 tablespoons butter, melted
1 cup bread crumbs
1/4 cup Parmesan cheese
Steps to Make It
Gather the ingredients.
Preheat oven to 375 F and butter a large gratin dish.
Sauté onion in olive oil for five minutes in a medium saucepan set over medium heat. Sprinkle flour over onions and continue sautéing mixture for 30 seconds. Add salt, pepper, sage, and milk to pan and stir constantly for 3 to 5 minutes until sauce thickens.
Stir broccoli and cheese into sauce, bring mixture to just a simmer, and turn out into buttered gratin dish.
Stir together melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle over gratin. Bake broccoli gratin for 15 to 20 minutes, until hot and bubbly, and bread crumbs have turned golden brown.
This dish is a simple and tasty way of serving broccoli. there are, however, some delicious alternatives too. ,
- In addition to the broccoli, add lightly, steamed fresh spinach before baking.
- Mix in some curly kale and proceed with the recipe as above.
- Which cheese you use can totally alter this dish. Parmesan is used but why not ring the changes using a little grated Gruyere, or Emmenthal. Strong cheddar also makes a good, tasty topping.
- Mix a couple of tablespoons of lightly toasted breadcrumbs to the topping.