Broccoli Gratin

This recipe is taken from the 1995 Milk Calendar. This is the Broccoli Gratin recipe.

  • Prep: 20 min
  • Cooking: 15 min - 20 min
Yields 4 - 6 servings
broccoli gratin

Ingredients

  • 2 bunches of broccoli trimmed and cut into chunks
  • 1/4 cup (60 mL) butter
  • 1 garlic clove minced
  • 1 onion thinly sliced
  • 1/4 cup (60 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • A pinch of ground nutmeg
  • A pinch of Cayenne pepper
  • 1 1/2 cups (375 mL) shredded Canadian Cheddar cheese
  • Topping
  • 1 cup (250 mL) bread crumbs
  • 3 tbsp (45 mL) butter melted
  • 1/2 cup (125 mL) shredded Canadian Cheddar cheese
  • 2 tbsp (30 mL) chopped fresh parsley

Preparation

Steam or boil broccoli 5 to 6 min or until just tender. Drain well. Reserve.

Melt butter in a saucepan. Add garlic and onion. Cook gently until fragrant and tender, about 5 min. Sprinkle with flour. Cook, stirring constantly, 3 min without browning. Whisk in milk. Bring to a boil, add seasonings. Cook 5 min. Stir in Canadian Cheddar. Remove from heat.

Combine broccoli with sauce. Transfer to a buttered 6-cup (2L) casserole dish or glass baking pan.

For the topping, combine bread crumbs with butter, Cheddar and parsley. Sprinkle on top of broccoli mixture. Bake in a preheated 350 °F (180 °C) oven for 20 min or until thoroughly heated.

Tips

Use one large head of cauliflower instead of broccoli and prepare as above.

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