Golden Broccoli Cheese Bake

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The term “au gratin” hails from French culinary tradition, describing a dish prepared with a browned crust, often made from breadcrumbs, cheese, or a combination of both. This cooking technique elevates simple ingredients by adding a delightful textural contrast and a layer of rich, savory flavor. When applied to broccoli, it transforms the humble florets into an elegant and hearty side dish that is far more exciting than steamed vegetables alone. The essence of a perfect broccoli au gratin lies in the harmonious blend of tender-crisp broccoli, a luscious cheese sauce, and that signature golden, bubbly topping.

To master this classic, fresh broccoli florets are typically blanched briefly to preserve their bright color and slightly tenderize them without turning them mushy. This crucial step ensures the broccoli retains a pleasant bite, preventing a watery or overcooked outcome. The blanched broccoli is then lovingly coated in a velvety, homemade cheese sauce – a blend crafted from wholesome ingredients like butter, cream, and a selection of cheeses. This rich sauce infuses every floret with savory goodness, creating a symphony of flavors before the final baking stage, where the dish achieves its iconic crispy, golden crust.

Table of Contents

Fresh or Frozen Broccoli

While both fresh and frozen broccoli can be used for this recipe, I personally find that fresh broccoli yields the best results, especially when blanched correctly. Fresh broccoli offers a superior texture – a delightful tender-crispness – and a vibrant green color that truly makes the dish visually appealing.

However, frozen broccoli is an incredibly convenient alternative that can significantly cut down on preparation time. It comes pre-cut and pre-blanched, making it a ready-to-use option straight from the freezer. When opting for frozen broccoli, be mindful that its texture might be slightly softer than fresh, due to the freezing process. To ensure your au gratin isn’t watery, it’s crucial to thaw the frozen broccoli thoroughly according to package directions and then drain any excess moisture completely before combining it with the cheese sauce. Patting it dry with paper towels can also help prevent a soggy outcome. Whichever you choose, selecting high-quality broccoli is the first step towards a truly exceptional au gratin.

How to Prep Fresh Broccoli

Proper preparation of fresh broccoli is key to the success of your au gratin. Start by thoroughly washing the broccoli head under cold running water. Next, use a sharp chef’s knife to carefully trim off any tough or woody ends from the main stalk. Once trimmed, separate the broccoli head into individual florets. Cut them away from the main stem, aiming for uniform, bite-sized pieces. Consistency in floret size ensures even cooking, which is vital for achieving the perfect texture.

For tender broccoli that holds its shape and vibrant color, blanching is a highly recommended, though optional, step. Bring a large pot of salted water to a rolling boil. Add the prepared broccoli florets and cook them for just 2 to 3 minutes. The goal is to brighten their color and soften them slightly without overcooking. Immediately after this brief boil, transfer the broccoli using a slotted spoon or colander into a large bowl filled with ice water. This “ice bath” instantly halts the cooking process, preserving the broccoli’s color, nutrients, and tender-crisp texture. Overcooking at this stage will result in mushy, stringy broccoli that loses its structure, so timing is critical. Once cooled, thoroughly drain the blanched broccoli and pat it dry with paper towels. Removing excess water is essential to prevent a watery au gratin and allow the cheese sauce to cling beautifully to each floret. If you prefer a firmer, crunchier broccoli texture, you can skip the blanching step and simply roast or steam the broccoli lightly before adding it to the sauce.

The ice water transfer is crucial here if you want the broccoli florets to remain intact and vibrant. If you overcook the broccoli, it will become stringy and mushy, losing its appealing shape and texture in the final dish.

Draining the broccoli thoroughly is paramount to prevent a watery dish. Excess moisture will dilute your rich cheese sauce, compromising both flavor and consistency.

What Type of Cheese to Use

The right blend of cheeses is fundamental to the robust flavor and creamy texture of your broccoli au gratin. While I personally favor a combination of sharp cheddar for its bold flavor and Parmesan Reggiano for its salty, nutty notes, the beauty of this dish lies in its versatility. Feel free to experiment with different cheeses to customize the flavor profile to your liking:

• Cheddar Cheese: A timeless and popular choice, cheddar brings a sharp, rich, and nutty flavor that perfectly complements the earthy taste of broccoli. Opt for a sharp or extra-sharp variety to impart a more intense and pronounced cheesy character to your au gratin. Its excellent melting properties contribute to a smooth sauce.
• Parmesan Cheese (Parmesan Reggiano): This hard, aged Italian cheese offers a distinct savory, umami-rich, and salty kick. Grated Parmesan is wonderful for adding depth to the sauce and creating a golden, flavorful crust on top when baked. It works exceptionally well in combination with other cheeses.
• Gruyère Cheese: Hailing from Switzerland, Gruyère is celebrated for its nutty, slightly sweet, and complex flavor profile. It melts beautifully, providing a wonderfully creamy texture to the cheese sauce and a sophisticated depth of flavor that elevates the dish.
• Fontina Cheese: This semi-soft Italian cheese is renowned for its smooth, creamy, and buttery taste. Its mild yet distinct flavor pairs exquisitely with broccoli, contributing a luxurious mouthfeel to the sauce without overpowering other ingredients.
• Gouda Cheese: A Dutch classic, Gouda offers a subtle sweetness and a mild, nutty taste. It melts into a smooth, creamy sauce and adds a unique, approachable flavor that can be particularly appealing to a wide range of palates.
• Swiss Cheese: With its characteristic mild and nutty flavor, Swiss cheese melts well and blends seamlessly with broccoli, providing a gentle creaminess that enhances the overall dish without being too assertive.

The secret to an exceptional au gratin often lies in using a blend of two or more cheeses. Combining different types allows you to layer flavors and textures, achieving a more complex, well-rounded, and satisfying cheese experience. For instance, a sharper cheese like cheddar provides the main flavor backbone, while a harder cheese like Parmesan adds a salty tang and helps form that desirable crisp crust. Don’t hesitate to experiment to discover your perfect cheesy harmony!

The Ultimate Creamy Sauce

The heart of an outstanding broccoli au gratin is undeniably its rich, thick cream sauce. This sauce is specifically designed to be more substantial than a typical pouring sauce, ensuring it beautifully coats the moist broccoli florets and prevents the finished dish from becoming watery. Its robust consistency is crucial for creating that luxurious, indulgent experience.

The key ingredients in this delectable cream sauce are unsalted butter, minced garlic, cream cheese, heavy whipping cream, onion powder, salt, and pepper. Each component plays a vital role: butter and garlic create an aromatic base, infusing the sauce with savory depth. Cream cheese adds an incredible tang and an extra layer of richness, contributing to the sauce’s signature thickness and velvety texture. Heavy whipping cream provides the luscious, smooth liquid base, ensuring a decadent mouthfeel. Finally, onion powder, salt, and pepper are essential for seasoning, enhancing all the flavors and allowing you to adjust the taste to your personal preference. The goal is a sauce so thick and flavorful it clings perfectly to every piece of broccoli, transforming it into a truly comforting and irresistible side dish.

Steps to Make Broccoli Au Gratin

Crafting this delightful broccoli au gratin is a straightforward process, resulting in a dish that’s rich in flavor and comforting in texture. For a detailed ingredient list and precise measurements, please refer to the recipe card at the bottom of this post.

1. Begin by preheating your oven to 400°F (200°C).
2. Prepare the broccoli: If using fresh broccoli, blanch it by boiling florets for 2-3 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop cooking, then drain thoroughly. If using frozen, thaw and drain completely.
3. Make the rich cheese sauce: In a large pan or Dutch oven, melt unsalted butter over medium heat. Add minced garlic and cook until fragrant.
4. Stir in cream cheese, heavy whipping cream, and half of your grated cheddar cheese. Continue stirring until the cheeses are melted and the sauce is smooth and thick. Season with onion powder, salt, and pepper to taste, adjusting as needed.
5. Assemble the au gratin: Arrange the well-drained broccoli florets evenly in a 9×13-inch baking dish. Spoon the thick cheese sauce generously over the broccoli, ensuring every floret is coated.
6. Create the crispy topping: Sprinkle the remaining grated cheddar cheese, Parmesan Reggiano, and breadcrumbs evenly over the sauced broccoli. Lightly spray the top with cooking oil for extra crispiness.
7. Bake: Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. For an extra crispy crust, briefly broil for 1-3 minutes at the end, watching carefully to prevent burning.
8. Cool slightly before serving to allow the sauce to set.

Grate Your Own Cheese for Superior Results

When it comes to preparing dishes where cheese is a star, like this broccoli au gratin, the quality and preparation of your cheese make a significant difference. I wholeheartedly recommend buying blocks of cheese and grating them yourself, rather than relying on pre-shredded, bagged varieties. While convenience is tempting, the benefits of fresh grating are undeniable and will elevate your dish considerably.

Here’s why opting for freshly grated cheese is a game-changer:

• Superior Melting Quality: Pre-shredded cheese is typically coated with anti-caking agents such as potato starch, cellulose, or natamycin. These additives are designed to prevent the cheese strands from clumping together in the bag and extend shelf life. However, they also create a barrier that inhibits the cheese from melting smoothly and evenly. When heated, these coatings can result in a grainy, clumpy, or oily texture in your sauce, rather than the desired velvety consistency. Freshly grated cheese, free from these additives, melts into a beautifully smooth, luxurious sauce every time, contributing to a truly indulgent experience.
• Enhanced Flavor Profile: The process of pre-shredding exposes a greater surface area of the cheese to air, which can cause it to dry out more quickly and lose some of its nuanced flavor and moisture. Additionally, the anti-caking agents themselves can sometimes impart a slightly chalky or bland taste. By grating cheese just before you use it, you preserve its natural moisture content, allowing the full, authentic flavor of the cheese to shine through in your au gratin. The taste will be richer, more vibrant, and undeniably fresher.

To save time, especially when preparing larger quantities, consider using the shredding blade on a food processor. This makes quick work of cheese blocks, giving you all the benefits of fresh grating with minimal effort. Otherwise, a standard box grater works perfectly well. Investing a few extra minutes in grating your own cheese will pay off immensely in the texture, flavor, and overall quality of your broccoli au gratin.

Achieving the Perfect Crispy Brown Crust

The signature “gratin” comes from the delectable, crispy, golden-brown crust that forms on top of the dish. This irresistible texture adds a crucial element of contrast to the creamy interior. To achieve this perfectly crispy topping, a combination of breadcrumbs and grated cheese is essential.

Breadcrumbs: Panko breadcrumbs are highly recommended for their lighter, airier texture, which results in an exceptionally crisp crust. Regular breadcrumbs also work well, providing a slightly denser, yet still delicious, crunch. The breadcrumbs absorb some of the butter and cheese, becoming toasted and golden during baking. For an even richer flavor, you can lightly toast your breadcrumbs in a pan with a little butter before sprinkling them on top.

Grated Cheese: While a variety of cheeses contribute to the main sauce, using a good quality, aged cheese like Parmesan Reggiano or a sharp cheddar for the top layer is ideal. These cheeses melt beautifully and then brown to a glorious golden hue, adding depth of flavor and a wonderful crispy chewiness. The fat content in the cheese also helps the breadcrumbs brown more evenly.

The Broiler Boost: For that ultimate, irresistibly golden and bubbling crust, a brief stint under the broiler is your secret weapon. After the au gratin has baked for most of its time and is hot and bubbly, transfer it to the broiler for 1-3 minutes. Keep a close eye on it, as broilers can quickly turn golden to burnt. This high heat caramelizes the cheese and toasts the breadcrumbs, creating a beautiful, crunchy top layer that is the hallmark of a truly great au gratin. If you notice any areas of the breadcrumbs not browning evenly, a quick spray with cooking oil can help.

Make-Ahead and Storage Tips

Broccoli au gratin is best enjoyed fresh from the oven, when its creamy sauce is perfectly hot and its topping is at its crispiest. However, if you need to prepare it in advance, there are a few considerations to keep in mind to maintain quality.

Making Ahead: You can assemble the dish ahead of time, but it’s crucial to omit the breadcrumbs until you are ready to bake. Prepare the broccoli and the cheese sauce, combine them in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. Be aware that making it ahead will slightly alter the texture of the broccoli; prolonged contact with the cheese sauce in the fridge will cause the broccoli to soften further, potentially leading to a slightly mushier consistency than when cooked fresh. For the absolute best results and optimal texture, I highly recommend assembling and baking the dish on the same day you plan to serve it.

Storage: Any leftover broccoli au gratin should be stored in an airtight container or tightly covered with plastic wrap in the refrigerator. It will maintain its quality for 3-4 days. While the topping may lose some of its crispness during storage, the flavors will remain delicious.

How to Reheat Broccoli Au Gratin

Reheating broccoli au gratin effectively ensures you can enjoy its comforting flavors again without compromising too much on texture. The key is to preserve that desirable crispy topping as much as possible.

Microwave Reheating: While convenient, reheating in the microwave is generally not recommended if you want to maintain the crispy topping. A microwave will heat the dish quickly but will soften the breadcrumbs and cheese crust, making it less appealing. If crispness isn’t a priority, you can reheat individual portions for 1-2 minutes, or until warmed through.

Oven or Air Fryer Reheating (Recommended): To best preserve or even revive the crispy, crunchy topping, reheating in an oven or air fryer is the preferred method.

• Oven: Preheat your oven to 350°F (175°C). Place the leftover au gratin in an oven-safe dish (if not already in one) and bake for 15-20 minutes, or until heated through and the topping is crisp again. If it needs more crisping, you can finish it under the broiler for 1-2 minutes, watching it very closely.
• Air Fryer: For smaller portions, an air fryer works wonders. Place the au gratin in the air fryer basket (ensure it’s in a single layer if possible) and heat at 325-350°F (160-175°C) for 5-10 minutes, checking periodically, until it’s hot and the topping is golden and crisp.

These methods help retain the texture that makes au gratin so special, ensuring your leftovers are almost as delicious as the freshly baked dish.

Freezing for Future Enjoyment

Broccoli au gratin is a fantastic dish to prepare in larger batches and freeze for convenient meals later. Properly freezing and thawing will ensure you can enjoy this comforting side dish whenever a craving strikes.

To freeze leftovers, allow the au gratin to cool completely after baking. Then, transfer portions into freezer-safe airtight containers or heavy-duty freezer bags. For best results, use containers that are suitable for single servings or the amount you plan to reheat at once. This prevents waste and allows for easier thawing. Properly stored, the frozen au gratin will maintain its quality for 2-3 months.

When you’re ready to enjoy it, defrost the au gratin overnight in the refrigerator. Once thawed, you can reheat it using the oven or air fryer methods described above to help restore some of its original crispness. If reheating from frozen, it will take longer; you may need to bake it at a slightly lower temperature (e.g., 325°F/160°C) for a longer period (30-45 minutes or more) until heated through, then increase the temperature or broil briefly to crisp the top. Always ensure it reaches a safe internal temperature before serving.

Perfect Pairings: Main Dish Recipes

Broccoli au gratin is a versatile and hearty side dish that complements a wide array of main courses. Its creamy, cheesy goodness pairs wonderfully with savory meats, adding a comforting and flavorful balance to your meal. Here are some main dish recipes that would be excellent companions:

• Baked Turkey Wings: The rich, tender turkey wings are perfectly balanced by the creamy texture of the au gratin.
• Smothered Chicken Wings: A flavorful, saucy main dish that finds its ideal partner in a cheesy vegetable side.
• Roasted Bone In Turkey Breast: The elegant simplicity of roasted turkey is beautifully enhanced by the indulgent au gratin.
• Southern Baked Ham With Pineapple: The sweet and savory notes of baked ham are a classic pairing for a rich, cheesy side.

More Delicious Side Dish Recipes

If you love comforting and flavorful vegetable sides, explore these other fantastic recipes that can elevate any meal:

• Roasted Okra
• Fried Corn Recipe
• Zucchini Au Gratin
• Green Bean Casserole with Bacon
• Southern Creamed Corn
• Southern Mustard Greens
• Fried Potatoes and Onions
• Mashed Sweet Potatoes
• Smothered Potatoes and Onions
• Ranch Mashed Potatoes
• Au Gratin Potatoes with Bacon and Cheese

Broccoli Au Gratin

Brandi Crawford

This Broccoli Au Gratin recipe is a delicious and comforting dish that features tender broccoli florets baked in a creamy, cheesy sauce until bubbly and golden brown on top. This dish adds a delightful cheesy twist that makes it a favorite among both kids and adults alike. It’s a wonderful way to enjoy the wholesome goodness of veggies in a creamy and indulgent preparation.

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Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 6 servings

Calories: 269 kcal

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Equipment

• 9×13 Baking Dish
• Dutch Oven

Ingredients

• 1 ½-2 pounds broccoli florets (See notes.)
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• ¼ cup heavy whipping cream
• 4 oz cream cheese
• 1 ½ cups grated cheddar cheese (Divided into 2 servings: 1 cup and ½ cup)
• ¼ cup grated Parmesan Reggiano cheese
• 1 teaspoon onion powder
• Salt and pepper to taste
• ¼ cup breadcrumbs
• Ice (Enough to create a cold ice bath with water to submerge the broccoli.)
• Cooking oil spray

Instructions

1. Preheat oven to 400 degrees Fahrenheit (200°C).
2. If using fresh broccoli, blanch it first. If using frozen broccoli, you can skip this step and drain your thawed broccoli completely. Fill a large pot with enough water to submerge the broccoli. Place the pot on the stove to boil.
3. Once the water reaches boiling, add the broccoli. Cook for 2-3 minutes until the broccoli is bright green and tender-crisp. As the broccoli cooks, fill a large bowl (large enough to fit the broccoli) with ice and water.
4. Strain the broccoli from the pot and immediately transfer it to the bowl of ice water. This will stop the broccoli from cooking and ensure it isn’t mushy. Once cool, drain the broccoli thoroughly and pat it dry using paper towels or a clean kitchen towel.
5. Heat a pan (a Dutch oven works well here) on medium heat and add the butter.
6. When melted, add the minced garlic and cook for a couple of minutes until fragrant.
7. Add in the cream cheese, whipping cream, and ½ cup grated cheddar cheese. Stir continuously until the cheese has melted and the sauce is smooth. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly and adjust the flavor as needed.
8. Remove the pot from the heat and set the cheese sauce aside.
9. Arrange the drained and dried broccoli evenly throughout a 9×13-inch baking dish. Spoon the thick cheese sauce generously over the broccoli, ensuring good coverage. The sauce will be thick, likely too thick to drizzle, so spread it with a spoon or spatula.
10. Evenly sprinkle the remaining 1 cup of grated cheddar cheese, Parmesan Reggiano, and breadcrumbs on top of the sauce.
11. Lightly spray the top of the au gratin with cooking oil spray.
12. Bake (uncovered) for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. If you desire an extra crispy top, a couple of minutes before the dish is finished baking, turn on the broiler function on your oven. Broil for 1-3 minutes until the top has crisped to your liking, watching carefully to prevent burning.
13. Cool before serving to allow the sauce to set slightly.

Notes

I prefer fresh broccoli for its superior texture and vibrant color.

Frozen broccoli can be a convenient option as it is already pre-cut and blanched, saving preparation time. However, frozen broccoli may have a slightly softer texture compared to fresh. To use frozen broccoli, thaw it according to package instructions and then drain any excess moisture completely before incorporating it into the au gratin. If you don’t drain it thoroughly, the dish will be watery.

If you don’t completely drain excess water from the cooked broccoli, the dish will be watery.

If you want soft broccoli, you will need to boil/blanch it first. For crunchy broccoli, you can skip this step.

The ice water transfer (ice bath) is crucial if you want the broccoli florets to remain intact and retain their vibrant color. If you overcook the broccoli, it will become stringy and mushy and will lose its shape.

A thick cream sauce is essential for the dish’s flavor and texture. The sauce’s consistency is thicker than a typical cream sauce you might pour over other recipes. It’s designed to thickly coat the moist broccoli and help keep the dish from being watery. If you prefer a thinner or runnier cream sauce, you can add more liquid, such as heavy cream or milk, a tablespoon at a time until desired consistency is reached.

If you notice areas of the breadcrumbs that are not crisping or browning evenly, spray them lightly with cooking oil before the final baking or broiling stage.

You can easily double this recipe by simply doubling all the ingredients. Adjust baking time accordingly for a larger dish.

Nutrition

Serving: 5 oz

Calories: 269 kcal

Carbohydrates: 8 g

Protein: 14 g

Fat: 20 g

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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