Imagine a dish that transforms humble broccoli into a decadent, cheesy masterpiece that'll have even the pickiest eaters begging for seconds. This French-inspired Broccoli and Gruyere Gratin is not just a side dish – it's a creamy, crispy culinary experience that elevates vegetables from mundane to magnificent. With its golden, bubbling cheese and perfectly toasted breadcrumb topping, this gratin is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 4 cups broccoli florets
- 1 cup Gruyere cheese, shredded
- 1 cup heavy cream
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Wash the broccoli florets thoroughly and trim any tough stems. Cut larger florets into bite-sized pieces to ensure even cooking.
- Bring a large pot of salted water to a boil. Blanch the broccoli florets for 2-3 minutes until they are bright green and slightly tender but still crisp. Immediately drain and transfer to an ice bath to stop the cooking process.
- In a small saucepan, melt the butter over medium heat. Add the breadcrumbs and toast them until they turn golden brown, stirring constantly to prevent burning. Remove from heat and set aside.
- Drain the broccoli completely and pat dry with paper towels to remove excess moisture. Arrange the broccoli florets in the prepared baking dish in an even layer.
- In a mixing bowl, combine the heavy cream, half of the shredded Gruyere cheese, salt, and freshly ground black pepper. Whisk until well combined.
- Pour the cream and cheese mixture evenly over the broccoli, ensuring all florets are well coated.
- Sprinkle the remaining Gruyere cheese over the top of the broccoli, followed by the toasted breadcrumbs for a crispy texture.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and the top is golden brown.
- Remove from the oven and let the gratin rest for 5-10 minutes before serving. This allows the sauce to set and makes serving easier.
- Serve hot as a delicious side dish, garnished with fresh herbs like chopped parsley if desired.
Tips
- Blanching is Key: Don't skip the ice bath after boiling the broccoli. This technique ensures your broccoli remains vibrant green and maintains a perfect crisp-tender texture.
- Cheese Selection Matters: Use freshly grated Gruyere for the best melting quality and most intense flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Moisture Management: Pat the broccoli completely dry before assembling the gratin to prevent a watery final dish.
- Breadcrumb Perfection: Toast breadcrumbs slowly and carefully to achieve a golden, crunchy topping without burning.
- Resting Time is Crucial: Allow the gratin to rest for 5-10 minutes after baking. This helps the sauce set and makes serving much easier.
- Optional Flavor Boosters: Consider adding a touch of nutmeg to the cream mixture or garnishing with fresh herbs like thyme or parsley for extra depth of flavor.
Nutrition Facts
Calories: 285kcal
Carbohydrates: 11g
Protein: 9g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 77mg
