Broccoli Gratin

Yield: 4-6


  • 1 Lb. fresh Broccoli florets
  • 3tbsp. Butter
  • 2 tbsp. shallots small diced
  • 1 tsp. minced Garlic
  • ¼ cup flour
  • ½ cup whole milk
  • 1/8 tsp. freshly grated Nutmeg
  • Salt and ground pepper
  • ½ cup grated Colby cheese
  • ½ cup grated Parmesan cheese
Categories: , ,



  1. Preheat oven to 450 F and butter a medium deep baking dish.
  2. Bring a pot of water to boil with 1 tablespoon of salt. Cook the broccoli in the boiling water for 2-3 mins. Remove the broccoli with a slotted spoon and plunge into a bowl of iced water, then leave for another 2-3 mins. Drain broccoli over a colander.
  3. In a medium saucepan sauté shallots in butter over medium heat for a minute. Add garlic, and sprinkle flour over and continue sautéing mixture for 30 seconds. Add salt, pepper, nutmeg, and milk to pan and stir constantly for 3 to 5 minutes until sauce thickens. Keep cooking your sauce over low heat for about 20 minutes, stirring occasionally.
  4. Combine chesses and add 2/3 of this mix to the sauce. Remove from the heat.
  5. Arrange the drained broccoli in the baking dish and pour on the sauce. Sprinkle with the remaining cheese.
  6. Bake broccoli gratin for 2-5 minutes, until bubbly and cheese have turned golden brown.
  7. Serve warm.


  • Fresh broccoli can be microwaved by placing in a glass bowl with a little water. Cover the top with plastic wrap and microwave for about 5 minutes, until crisp tender. Drain and assemble in the casserole dish.