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+ servings

Cheesy Broccoli au Gratin Recipe

Casey Rooney
This delicious, cheesy Broccoli Au Gratin recipe combines tender broccoli florets tossed in a creamy cheese sauce, then topped with a crunchy breadcrumb and Parmesan topping! This cheesy broccoli casserole makes a great holiday side dish or an easy side for chicken, pork chops or steak!
5 from 6 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 345 kcal

Ingredients
  

  • 1/2 tbsp olive oil
  • 1 small onion, finely diced
  • 3-4 cloves of garlic, minced the best garlic chopper!
  • 3 tbsp butter salted or unsalted
  • 4 tbsp flour
  • 2 cups chicken broth
  • 1 1/2 cups whole milk
  • 1 1/2 cups grated cheese See Note 1. Sharp white cheddar, mozzarella and Monterey Jack cheese all work well!
  • 1 tsp dijon mustard
  • 1 lb. fresh broccoli florets about 2 medium heads of broccoli
  • salt and freshly ground black pepper, to taste

Topping

  • 1/2 cup dried bread crumbs Ritz crackers, cheese crackers (like Cheese Its) or french fried onions are also perfect!
  • 1/2 cup Parmesan cheese, grated or shaved or use your favorite cheese!

Instructions
 

  • Prep: Preheat oven to 350°F. Spray a 9x13 (or similar) casserole dish with nonstick cooking spray.
  • Begin the Sauce: In a large pan or skillet, heat olive oil over medium heat. Add onion and garlic and cook, stirring until softened (about 2-3 minutes). To the same pan, add butter and stir until melted. Sprinkle flour into the pan and stir until well-combined. Cook for one minute stirring continuously.
  • Add Liquid: Pour in the chicken broth and milk a little at a time, whisking well between each addition.  Continue whisking until all of the broth and milk have been added and the sauce thickens. You will know when the sauce is thick enough when it coats the back of a wooden spoon.
  • Add Cheese & Broccoli: Add the grated cheese and Dijon mustard and stir until well combined.  Season salt and pepper to taste. Then, stir in the broccoli florets, tossing to coat with the creamy sauce!
  • Bake: Transfer broccoli mixture to your prepared 9x13 inch baking dish. Evenly sprinkle breadcrumbs (or Ritz crackers/cheese crackers/fried onions) and Parmesan cheese over the top of the broccoli. COVER with foil and bake for 20 minutes. Uncover and bake for another 15-20 minutes until bubbly.
    Optional: For a super crunchy topping, broil for 2-3 minutes.

Notes

Note 1: I HIGHLY recommend grating your own cheese, fresh off the block vs. using bagged, pre shredded cheese. Freshly grated cheese melts soooo much better into the cheese sauce!
Cheese Options
Honestly, you can go wrong with cheese choices for this dish! Use your favorites or a combination of all of your faves! Sharp white cheddar, mozzarella and Monterey Jack cheese are some great cheeses that melt well. I love the "nuttiness" from Parmesan cheese for the topping, but feel free to use whatever you like!
Make Ahead Instructions
Assemble the casserole as outlined in steps 1-4 above.  Cover tightly with foil and place in the fridge for up to 2 days before baking.  When you are ready to bake, bring casserole to room temperature for 20-30 minutes before placing in the oven and baking per the recipe!
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Nutrition

Calories: 345kcalCarbohydrates: 21.5gProtein: 17.9gFat: 21.6gSaturated Fat: 12.5gCholesterol: 58mgSodium: 683mgPotassium: 483mgFiber: 3gSugar: 6.3gVitamin D: 32µgCalcium: 421mgIron: 2mg
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