Creamy Broccoli Casserole (Gratin)
This creamy broccoli casserole is a delightful dish smothered in a garlic-parmesan cheese sauce, perfect for any occasion.
Equipment
- Casserole dish
- large pot
- whisk
- bowl
Ingredients
- 600 g broccoli florets small to medium (2 large heads)
- 60 g unsalted butter
- 4 cloves garlic minced
- 6 tablespoon plain flour
- 2 cups milk preferably warm (full or low fat)
- 1.5 cups chicken broth/stock preferably warm
- 1.5 cups cheddar cheese freshly grated
- ½ cup grated parmesan cheese
- Salt
- Pepper
Topping
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 20 g unsalted butter melted
Instructions
- Preheat oven to 180C/350F.
- Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
- Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
- Add flour and cook for 1 minute, stirring constantly.
- While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
- Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon.
- Turn off heat, add cheeses, stir in. Then do a taste test and add a bit of salt if required.
- Add broccoli and stir well to coat.
- Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
- Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
- Stand for 5 minutes before serving.
Notes
You'll need around 1 kg / 2 lb of broccoli with stalks to get 600 g of florets. Cut / break florets the same size for even cooking. Use freshly grated cheese for best results.
Nutrition
Serving: 1cupCalories: 359kcal
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