Broccoli and Gruyere Gratin


This is, without a doubt, going on my Thanksgiving table. What is it about Gruyere cheese that is so dang good? I love its assertiveness on the palate.

With that said, “Heavens to Murgatroyd” my friends, this is one yummy gratin. I am truly in love with it. You must make this or you will forever be sorry. No, I’m not being dramatic, just assertive, like the cheese.

The Wildboar, who would never go out of his way to eat broccoli, wanted more and more. I knew it was good.

This is another dish I cannot be alone with. I would eat all of it and then pick the brown bits of cheese from the sides of the pan. No joke.

If you are celebrating Thanksgiving elsewhere and need to bring a side dish, I’ll give you instructions on how to prepare it for travel. BUT don’t wait for Thanksgiving to make this, have it today!

Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover and steam until just tender, about 4 to 5 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, salt and pepper.

Toss the sauce with the broccoli.

Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35-40 minutes at 375o. Let sit 10 minutes before serving.

There are no words for this. You’ll see.

Broccoli and Gruyere Gratin
Adapted from Real Simple

Serves 8

3 large bunches of broccoli, roughly chopped (about 12 cups)
4 Tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover and steam until just tender, about 4 to 5 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, salt and pepper. Toss the sauce with the broccoli.

Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35-40 minutes at 375o. Let sit 10 minutes before serving.

For A Potluck

BEFORE YOU LEAVE: Prepare the gratin but do not bake. Leave at room temperature for up to 2 hours or refrigerate for up to 1 day.

WHEN YOU ARRIVE: Bake at 375o from room temperature, 40 to 55 minutes.

One Year Ago: Here’s Looking At You

Post a Comment

38 Comments and 2 Replies

  1. I’ve been attending cooking demo classes at our local natural foods store. At a Spanish Tapas class I attending on this last Wed., she made some cauliflower much the same way. It was to die for!
    It had half and half that was infused with almonds, some smoked paprika, Manchego cheese and a whole milk, buttery roux and sauce. Then it had some chopped almonds on top with more cheese. If you want the recipe, I can get it to you. Either this or your recipe would be great with broccoli or cauliflower and/or a combo. Mmm. Now I want some right now.
    I think even my kids would eat it and after class decided it was for sure going on the T-day menu. Can’t wait to try yours.

    Reply
    • ellen clarke 2

      Has Katrina posted the cauliflower recipe she was served in her cooking demo class (October, 2009) ; would love to have it.? Ellen

      Reply
  2. Lisa Sipple 3

    OMG, this is so beautiful with the browned cheese on top. A must try fro t-day and even for a regular dinner, why not!

    Reply
  3. Amanda 4

    This looks and sounds fabulous. i am definitely adding it to my “to make” pile, but I’ll put it near the top! I et so tired of boring side dishes.

    Reply
  4. Karly 5

    Oh my, I think I’m going to need to make this for dinner this week. Looks delicious!

    Reply
  5. Mom24 6

    I make something very similar to this, but with cauliflower and broccoli and cheddar instead of gruyere. The, I top it with buttered breadcrumbs and sliced tomatoes. mmmmm.

    Reply
  6. Becky 7

    OMG…this looks delicious !!!

    Reply
  7. I don’t think I have ever had gruyere but now seems about as good a time as any to try it, especially seeing as how it’s on broccoli. Such beautiful colors too! Mmmmmm.

    Reply
  8. dawn 9

    Holy wow, this looks amazing. I can’t wait until Thanksgiving to make it, it’s a must this week.

    Reply
  9. Lea Ann 10

    This, without a doubt is going on my Thanksgiving table too. This looks WONDERFUL. Thanks for the post Cathy.

    Reply
  10. Lauren 11

    Oh my. I need some of this! Thanksgiving has come and gone, but this looks like something that will be heading to my table regardless.

    Reply
  11. Jennifer 12

    I need to make this. Seriously.

    Reply
  12. Addie 13

    I *love* broccoli and that looks (and sounds) absolutely delicious!! I’m definitely making this soon.

    Reply
  13. Liz C. 14

    That looks so amazing! I think I might try making that this year at Thanksgiving instead of the same old boring green bean casserole. I’m guessing I can put it into 2 or 3 casserole dishes for just the two of us. Excellent!

    Reply
  14. kim 15

    I LOVE your recipes and LOVE your blog/website… I just wish I could see the pictures. I could at the beginning but not sure what happened and now I can not. I have no problems with my computer so not sure why this has happened… Wonder if anybody else has this prob?

    Going to make this for Thanksgiving!!!!!!!! SOUNDS DELICIOUS!!!!!!!!!!!!

    Reply
  15. Lydia 16

    Almost everything tastes better with gooey melted cheese on it. I never used to love broccoli, but I make a similar gratin and it’s always a hit.

    Reply
  16. There’s no substitute for good quality gruyere cheese. It makes everything so much tastier.

    Reply
  17. June 18

    Oh Lord, I might actually get the big guy to eat those green trees with this one. Looks amazing and though it just missed Canadian Thanksgiving, it’s going on the “must try” list before the American version. We get to celebrate both…lucky us!!!

    Reply
  18. We are broccoli lovers over here. This is a very nice recipe. I love the way the cheese browned up so nicely on top.

    Reply
  19. Amber 20

    I love the brown bits of cheese!!
    One of the great things in winter is vegies from the oven, warm and comforting.
    I have been reading you, just not commenting much of anywhere, my hands have been busy even while I am on the computer.

    Reply
  20. Julie 21

    Now this might actually get my daughter to eat broccoli!

    Reply
  21. KathyB. 22

    So many yummy things I love in this recipe and it is most definitely going in my very near “to be made ” pile. I can’t wait to make and eat it!

    Reply
  22. Barbara 23

    That is one delectable dish! I think I’m gonna sit and pick off all the crunchy topping!

    Reply
  23. Awesome, Cathy! Fit for a holiday meal or as a vegetable treat any time. :-) (So, easy to make gluten free, too.)

    Thanks!
    Shirley

    Reply
  24. Julia 25

    This does look fantastic! I agree, why wait till thanksgiving to try this.

    Reply
  25. Melynda 26

    Yum, looks like a great broccoli dish.

    Reply
  26. dawn 27

    I would be that one person that would go for the piece of casserole that has the most cheese. I’m just saying…

    Reply
  27. donna 28

    For sure you hvae convinced me to try this dish. Without a doubt!

    Reply
  28. Did I mention that I was already drooling from the last recipe? This one I must make! I can’t wait to have this…but I too cannot be alone with it. And the browned bits are my favorite. NO matter how full I am I will pick and eat those all before I can wash the dish-God forbid they got wasted!

    Reply
  29. We are huge broccoli fans here and this looks like a must try!!

    Reply
  30. Lisa 31

    This looks wonderful! I think the secret to Gruyere is those lovely Swiss cows happily grazing on the mountainsides. It is such a beautiful setting how could the cheese help but be delicious?

    Reply
  31. megan 32

    I make a broccoli cassarole that my family loves but I’ll be trying this one. Just not tonight, I’m having chicken salad sammys!

    I LOVE Gruyere! (of course, it’s cheese!)

    Reply
  32. That is sinful. I would eat it all. Happy Thanksgiving. You can see how behind I”ve been on my reading.

    Reply
  33. Stephanie 34

    I made this as a side dish for thanksgiving and everyone loved it! They just went crazy, I’m probably going to add it as a regular side dish in the rotation, It’s perfect!

    Reply
  34. sunrise 35

    It was to die for!
    It had half and half that was infused with almonds, some smoked paprika, Manchego cheese and a whole milk, buttery roux and sauce. Then it had some chopped almonds on top with more cheese. If you want the recipe, I can get it to you. Either this or your recipe would be great with broccoli or cauliflower and/or a combo. Mmm. Now I want some right now.

    Reply
  35. deb 36

    I adore roasted broccoli, but adding cheese can only improve the flavors!

    Reply
  36. Lady George 37

    Have some in the oven right now for tomorrow’s supper. Second time making it. This one’s definitely for the keep file. Delicious and so easy to put together.

    Reply
  37. Shelley 38

    This will make an appearance at our Thanksgiving table in place of the green bean (I cannot stand it) casserole! Looks wonderful!

    Reply
  38. L 40

    I highly recommend this dish. Wow – out of the ballpark with this one. Absolutely excellent. Best recipe for broccoli (as a side dish) that I have ever found. Leftovers make great soup, too, pureed with beef broth and mashed potatoes. Thank you very much for this recipe!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting