I’ve always loved a good gratin. Potato gratin has long been the holiday star in my family, but I wanted something just as rich and comforting without quite so many carbs weighing us down. Enter: Broccoli Au Gratin a cheesy broccoli casserole if you will.
⭐️⭐️⭐️⭐️⭐️ Chellie raved: “We devoured it. My son ate later and I said, how do you like the broccoli? He said: very, very incredible. 10/10 would recommend.”
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Broccoli Au Gratin
The first time I made this, I wondered if it could really measure up to my beloved Potato Au Gratin (Dauphinoise); a recipe that’s always been a holiday favorite in my home and yours. But once that fresh, tender broccoli was nestled into a silky bechamel sauce, layered with sharp cheddar and nutty gruyère, and finished with a buttery, golden panko topping… let’s just say it held its own. In fact, more than once, the broccoli version has stolen the show at the table!
Over the years, this dish has become one of my go-to recipes for holidays and family dinners. I’ve made it for Thanksgiving, Christmas, Easter, even simple weeknights (yeah, it’s that easy), and every single time, it disappears quickly (picky eaters included!). It’s easy to prep ahead, stress-free when hosting, and always met with happy sighs around the table.
So if you’ve been searching for a side dish that’s cozy, cheesy, and just a little unexpected, this Broccoli Au Gratin might become a new tradition at your table. And don’t worry, I’ll cheer you on every step of the way.
Why You’ll Love This Broccoli Au Gratin Recipe
- Low Carb Recipe: Broccoli Au Gratin is an excellent broccoli recipe for low-carb diets or KETO plans. Think of it as a broccoli cheese casserole.
- Broccoli Power: Packed full of antioxidants, vitamins, and minerals, broccoli is one of the superfoods.
- Kid Friendly: If you have a picky eater, covering your broccoli in cheese sauce is a great way to get them to try it.
Broccoli Au Gratin Casserole Ingredients
- Broccoli Florets: I always recommend using organic and fresh broccoli, but if you’re in a pinch, you can use frozen broccoli.
- Butter: Whether you use salted or unsalted butter is a matter of personal preference. You’ll use butter to create the irresistible cheese sauce.
- Flour: You’ll need some all-purpose flour to make a thick and creamy sauce. You may also use a gluten-free product if desired.
- Garlic, Thyme & Rosemary: Classic herbs perfectly complement this creamy au gratin. In a pinch you can use garlic powder and dried herbs.
- Half and Half: For a rich and creamy cheese sauce, use half-and-half. You may also use whole milk, but expect the sauce to be a little less rich.
- Kosher salt and pepper: Sprinkle in some salt and pepper to taste. You may use white or black pepper, depending on your preference.
- Nutmeg: Nutmeg complements the flavors in the rich cheeses of this sauce. Similar to an Alfredo sauce.
- White Cheddar Cheese: You’ll grate a block of sharp white cheddar cheese to add a bold flavor to the sauce of this casserole.
- Gruyere Cheese: Grated gruyere cheese lends a creamier and nuttier taste to balance out the sharp notes of the cheddar.
- Optional Panko Topping: Panko breadcrumbs, butter, and Parmesan cheese.
Get the full recipe in the recipe card below.
How to Make Broccoli Gratin
Step 1 – Prep and Preheat
Preheat the oven to 375°F (190°C) and spray an 8×8 baking dish with cooking spray or rub with some olive oil or a little butter (mmm). You may also use a au gratin dish or double the recipe and make it in a 9×13 inch dish.
Or if you prefer it not as cheesy of a dish, double the broccoli, keep the cheesy sauce the same and make in a 9 x 13 inch dish.
Cut up the head of broccoli into bite-sized pieces of fresh broccoli florets.
Step 2 – Begin the White Sauce
In a medium saucepan over medium heat, melt butter and stir in the minced garlic. Continue stirring just until the garlic is fragrant, which will take about a minute. Then sprinkle flour and whisk for about 5-6 minutes until thick and golden.
Next, slowly pour in the half-and-half (or whole milk) while whisking constantly until the mixture is thick and coats the back of a spoon.
Step 3 – Steam the Broccoli
Meanwhile, steam the broccoli by bringing a large pot with about 1-2 inches of water to a simmer and adding a large steamer basket or insert. Toss in the broccoli florets and cover to steam for about 5 minutes.
You’ll only be partially cooking the broccoli. You’ll know it is just right when the florets are bright green with a slight crunch when pierced with a fork. Remove the broccoli from the pot and strain it in a colander.
Step 4 – Add the Cheeses and Seasonings
Add nutmeg, salt and pepper to your liking. Next, toss in some chopped rosemary and thyme, if desired. Then, stir or whisk in the shredded cheeses half a cup a time.
Continue stirring over low heat until the cheese melts and all lumps are smoothed out. Set aside ¼ – ½ cup of gruyère to sprinkle on top of the casserole.
Step 5 – Assemble Casserole
Place the steamed broccoli in the prepared baking dish, then pour the cheese sauce evenly over the top of the broccoli. Sprinkle with the reserved grated cheese and bake for 20-25 minutes. Then, it’s time to serve up this cheesy goodness!
Sprinkle bread crumb topping over the top of the broccoli au gratin. If desired, sprinkle with the remaining cheese.
Finally, bake at 375 degrees for 20-25 minutes until the gratin is bubbly and the crunchy breadcrumbs are golden brown. Then, you’re ready to serve!
Broccoli Gratin Recipe Tips
- Don’t forget to strain the broccoli as directed. Skipping this step will likely result in a soggy and mushy broccoli casserole.
- Another way to avoid a mushy casserole is to ensure you don’t overcook the broccoli. You want it to be just tender enough to pierce with a fork.
- If you use a bag of pre-shredded cheese, it may not melt as well as if you shred the cheese yourself. I suggest buying blocks of cheese and using a grater to shred it. Block cheese just melts better.
Au Gratin Broccoli Variations & Substitutions
This versatile recipe is perfect for customization! Here are some creative ideas to get you started:
- Use half broccoli and half cauliflower for a little more variety.
- Replace the gruyère cheese with your favorite shredded block cheese! Swiss cheese, Parmesan cheese, and sharp white cheddar would all be delicious.
- Crisp up 3-4 thick slices of bacon and toss those with the broccoli before covering with sauce.
- Add caramelized onions to the broccoli mixture.
- If you’d like, add a crisp, buttery topping! In a small bowl, combine the melted butter, breadcrumbs (or buttery crackers), and parmesan cheese or a little more gruyere.
- Vegetable au gratin recipe: In place of or in addition to broccoli, add sliced and sauteed zucchini, or summer squash, or toss in some peas before baking. Try my squash casserole.
- Gluten-Free Broccoli Au Gratin: Use a gluten-free flour alternative and ensure the dried spices you buy are labeled as gluten-free, and if using panko, purchase a gluten-free panko.
How to Store Broccoli Au Gratin
Store leftovers in a covered dish in the fridge for 3-5 days.
Freeze | Allow to cool completely on the counter before freezing, then cover with plastic wrap and again with foil, freeze up to 3 months.
Broccoli Au Gratin Recipe FAQs
Sure is! This broccoli recipe Serves 6-8 people but easily doubles into a 9×13 for a large crowd.
This broccoli and cheese casserole may be assembled by adding the sauce to the broccoli and covering it tightly to be refrigerated overnight up to 2 days. Bring the entire dish to room temperature for at least 30-60 minutes while preheating the oven before baking. Add the bread crumb mixture if you’d like, and it’s ready to pop into the oven!
If you’re in a pinch, you may use frozen broccoli. Just be sure to skip the steaming step. Instead, thaw the frozen broccoli and drain any excess liquid before transferring it to the gratin dish. Then, proceed with the recipe as directed.
Yes! Anytime you freeze casseroles with dairy, you run the risk of the ingredients separating. But that being said, broccoli is one of the more freezer-friendly veggies. Cool completely, wrap well in foil or plastic wrap and freeze up to 2 months.
Thaw in fridge overnight, then drain any liquid, allow to sit on counter 30-60 minutes before popping in the oven to reheat. Heat at 375 degrees for 20-25 minutes.
Do not freeze with panko topping; instead, make it up and place it in a small container or baggie with your broccoli gratin.
Cool the casserole completely, then wrap well with plastic wrap or foil, it will last well in the fridge for 3-5 days. Reheat before enjoying the second time.
Serving Suggestions for Broccoli Au Gratin
You can serve this versatile recipe as a delicious side dish or as the main entrée. Try this cheesy casserole with these entrees.
More Holiday Side Dishes
- Smoked Mac and Cheese
- Stovetop Mac and Cheese
- Rice Pilaf with Dried Cranberries and Slivered Almonds
- Brown Sugar Pecan Roasted Sweet Potatoes
- Maple Bacon Carrots
- Holiday Praline Yams (Sweet Potatoes)
- Easy Corn Casserole without Jiffy
- Southern-Style Green Beans
- Green Bean Casserole
- Cheesy Funeral Potatoes
- Cranberry Fluff or Cranberry Relish
Don’t skip the step of steaming the broccoli before adding it to the casserole dish! Otherwise, you will end up with a broccoli au gratin that tastes a little too raw for most people’s preference.
What I love about this recipe is its simplicity, no cream of mushroom soup to be found, just a simple broccoli casserole.
I hope you loved this easy broccoli au gratin recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 8 cups broccoli florets I like organic, fresh broccoli, see notes for frozen
- ¼ cup butter
- ¼ cup all-purpose flour replace with Gluten-Free AP Flour if making GF
- 2-4 cloves garlic minced
- 1 sprig thyme leaves or replace with ½ teaspoon dried thyme
- 1 sprig rosemary stemmed and minced or replace with ¼ teaspoon dried rosemary
- 2 cups half-and-half or use whole milk
- ½-1 teaspoon kosher salt
- ½-1 teaspoon white pepper or black pepper is fine too
- ⅛ teaspoon nutmeg fresh grated is best
- 1 cup sharp white cheddar grated
- 1-1 ½ cups gruyere cheese grated, divided
Optional Panko Topping
- ½ cup panko bread crumbs or try crushed Ritz crackers
- 2 tablespoons butter melted
- 2 tablespoons parmesan cheese grated
Instructions
- Preheat the oven to 375 degrees F and spray an 8×8, 9×9, 10×7 or oval gratin dish with cooking spray or rub it with a little soft butter. (Recipe easily doubles for 9×13).
- In a medium saucepan over medium heat, melt the butter and stir in the minced garlic. Continue stirring just until the garlic is fragrant, which will take about a minute. Then sprinkle flour and whisk for about 5-6 minutes until thick and golden.Next, slowly pour in the half and half (or whole milk) while whisking constantly until the mixture is thick and coats the back of a spoon.
- Add nutmeg, salt and pepper to your liking. Next, toss in some chopped rosemary and thyme, if desired. Reserve ¼ – ½ cup of gruyere to sprinkle on top of the casserole. Then, stir or whisk in the shredded cheeses half a cup a time. Continue stirring over low heat and adding the cheeses until the sauce is melted and smooth.
- Steam broccoli by bringing a large pot filled with about 2 inches of water to a simmer, add a large steamer basket or insert. Add broccoli florets, cover and steam for about 5 minutes, until bright green with a slight crunch when pierced with a fork. (Don't worry, it'll finish cooking in the oven). Strain and add to prepared dish.
- Pour cheese sauce over the top of the broccoli as evenly as possible. Sprinkle with the reserved grated cheese and bake for about 20 to 25 minutes. Serve immediately.
Optional Panko Topping
- In a small bowl, combine the melted butter, breadcrumbs (or crackers), and parmesan cheese or a little more gruyere.Sprinkle bread crumb topping over the top of the broccoli au gratin. If desired, sprinkle with the last of the remaining cheese. Bake as directed until panko topping is crisp and cheese sauce is bubbling
Notes
- Use half broccoli and half cauliflower for a little more variety.
- Replace the gruyere cheese with your favorite shredded block cheese! Swiss cheese, parmesan cheese, sharp white cheddar would all be delicious.
- Crisp up 3-4 thick slices of bacon and toss those with the broccoli before covering with sauce.
- Add caramelized onions to the broccoli mixture.
Nutrition
Regina Hutto
Brought this for a potluck and it was great. I used smoked gruyere, added bacon and used garlic salt. I also added lemon zest to cut through the richness. It was so good that I made it again the next day to take for lunches during the week. You can take this recipe in so many different directions. Thank you so much.
Thank you Regina! I love your twist!! So appreciate your kind word! And I agree you can go so many ways!! And let’s be honest, everything is better with bacon. Haha!!
Charla
Sounds and looks absolutely amazing. I would love to try this recipe although I would tweak it to make it dairy free friendly in respect to the cheese.
And that you could!!
Shashi
This is a must add to our Christmas Menu. So creamy and comforting.
It really is!
MacKenzie
Amazing! My family loved this side dish. It’s so cheesy and delicious.
YAY! Love a family win!
Mirlene
I like this low carb version of au gratin. Its a nice change to side dish meals and my kids love the broccoli with the cheesy panko toppings.
So perfect, thank you so much Mirlene!
Anjali
This is such a tasty and satisfying side dish! Total comfort food for our family!
So glad you enjoyed it!
Michelle
Oh wow, this looks so delicious. My family is going to devour it!
They really will, kid-tested and family approved!
Gina Abernathy
Delicious recipe! I made it tonight and the family loved it!
So glad you enjoyed it!
Carrie Robinson
This looks like the perfect side dish to add to my Thanksgiving dinner menu! 🙂 I know my family would love this.
It is perfect!!
nancy
Broccoli Au Gratin Recipe is the only way i can get my picky kid to eat broccoli! So tasty and cheesey! pinned
Thank you!!
Maggie
I’d been looking for this recipe for some time, but of course, I forgot about it until I was your pin on Pinterest. It was so good. Definitely making it again!
Yay, so glad you re-found it!