If you’re looking to impress with a side dish that’s both elegant and comforting, this Broccolini au Gratin Recipe is absolutely your new go-to. I first tried it when I wanted to dress up a simple weeknight dinner, and honestly, it blew me away how that creamy, cheesy sauce paired with tender broccolini turned out. Keep reading because I’ve got tips to make this dish perfectly golden and irresistibly delicious every time.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The nutty Gruyère and sharp Parmesan complement the broccolini’s natural bite beautifully.
- Effortlessly Elegant: It feels fancy but is actually pretty simple to make in about an hour.
- Crowd-Pleaser: Trust me, my family goes crazy for this dish whenever I serve it.
- Crunchy Topping: That golden panko breadcrumb crust gives you just the right crunch to contrast the creamy gratin.
Ingredients You’ll Need
I love that this recipe combines fresh, wholesome ingredients like broccolini with rich, flavorful cheeses and a touch of whole grain mustard to elevate the sauce. Having quality butter and freshly grated cheese makes a big difference, so shop for those if you can!
- Broccolini: Choose fresh broccolini with firm stems and vibrant green florets for the best texture and flavor.
- Extra-virgin olive oil: Adds richness without overpowering the dish.
- Salted butter: I prefer salted because it layers in flavor, but unsalted works if you adjust salt accordingly.
- Panko breadcrumbs: For that wonderful crispy topping that contrasts perfectly with the creamy sauce.
- Shallot: Regular onions work, but shallots add a subtle sweetness that I adore here.
- Garlic cloves: Fresh garlic is essential for that aromatic depth.
- All-purpose flour: Helps thicken the cheese sauce to the perfect consistency.
- Whole milk: Use whole milk for a creamier, richer sauce.
- Whole grain mustard: This little secret brightens the sauce and balances the richness.
- Kosher salt & freshly cracked black pepper: Season thoughtfully to make all flavors pop.
- Ground nutmeg: A pinch adds cozy warmth and complexity.
- Fresh thyme: The herbaceous notes make this gratin truly special.
- Parmesan cheese: Freshly grated provides nuttiness and a beautiful crust.
- Gruyère: Melts beautifully for that gooey, luscious texture.
- Fresh flat leaf parsley (optional): For a fresh, vibrant finish.
Variations
I love making this Broccolini au Gratin recipe my own by swapping cheeses or adding a bit of heat now and then. Feel free to customize it to your taste—you can’t go wrong!
- Cheese Swaps: I’ve tried replacing Gruyère with sharp cheddar, which adds a nice tangy element that’s just as amazing.
- Vegan Version: Use plant-based butter and dairy-free milk, and swap cheeses for nutritional yeast and vegan cheese blends—I’ve done this successfully when friends visited.
- Spicy Kick: Adding a pinch of red pepper flakes to the sauce gives it a subtle warmth that my husband loves.
- Herb Changes: Sometimes I swap fresh thyme for rosemary or sage—both give great depth of flavor.
How to Make Broccolini au Gratin Recipe
Step 1: Roast your broccolini just right
Begin by preheating your oven to 400°F and positioning a rack in the center. Toss the trimmed broccolini with a tablespoon of olive oil in a baking dish, then roast it for about 10 minutes until it’s bright green and just tender. This step softens the stalks without losing that fresh snap you want under all that cheesy goodness.
Step 2: Toast the panko for crunch perfection
While the broccolini roasts, melt 2 tablespoons of butter in a small skillet. Add the panko breadcrumbs and toss to coat them in butter. Keep stirring until they turn a gorgeous golden brown—this makes that crisp topping irresistible. Be sure to watch closely here; the breadcrumbs can go from golden to burnt fast if you’re not careful.
Step 3: Whip up the creamy cheese sauce
Heat the remaining olive oil in a larger skillet, then soften the shallots until translucent, about 3 minutes. Add garlic and stir for another minute until fragrant. Drop in the remaining butter and once melted, whisk in the flour for a roux, cooking it until it’s absorbed and smooth, about 1-2 minutes.
Slowly whisk in the milk and keep whisking as it thickens, which takes roughly 4-5 minutes. Off the heat, stir in mustard, salt, pepper, nutmeg, thyme, Parmesan, and Gruyère until the cheese melts into a silky sauce. This part always makes me pause and appreciate how these ingredients meld into such creamy magic.
Step 4: Assemble and bake the gratin
Pour the cheese sauce evenly over your roasted broccolini. Sprinkle the remaining Parmesan and Gruyère on top to create that layered cheesy crust. Slide the dish into the oven and bake for 25-30 minutes, until the sauce bubbles and the top turns lightly golden brown. I like to let it sit for about 10 minutes before serving to settle all those luscious flavors.
Step 5: Add your final touch
Right before serving, sprinkle the golden toasted panko over the gratin along with fresh parsley if you like. That fresh herb adds a lovely brightness and contrast to the richness. Trust me, it’s the little things that make this dish feel extra special.
Pro Tips for Making Broccolini au Gratin Recipe
- Don’t Overcook the Broccolini: Roasting it just tender enough prevents mushiness once baked in sauce.
- Make the Sauce Slowly: Whisk milk in gradually over medium heat to avoid lumps in your cheese sauce.
- Toast Panko Carefully: Use medium heat and stir often to get the perfect golden crunch without burning.
- Rest Before Serving: Letting the gratin sit makes slicing easier and flavors meld beautifully.
How to Serve Broccolini au Gratin Recipe
Garnishes
I personally love topping this gratin with a sprinkle of fresh flat leaf parsley—it brightens up the dish beautifully. A dusting of extra grated Parmesan at the table is another little touch I always add for those who want just a bit more cheesy goodness on top.
Side Dishes
This Broccolini au Gratin is a perfect partner to roast chicken, grilled steak, or even a hearty pork chop. I’ve also served it alongside simple lemon-herb quinoa or garlic mashed potatoes for a comforting vegetarian meal.
Creative Ways to Present
For special dinners, try serving the gratin in individual ramekins for a stunning presentation. Another favorite of mine is adding a few toasted pine nuts on top for extra texture and a lovely nutty finish—adds that wow factor at dinner parties!
Make Ahead and Storage
Storing Leftovers
I usually transfer any leftovers to an airtight container and keep them in the fridge for up to 3 days. The broccolini retains a nice texture without getting soggy thanks to the panko topping.
Freezing
I’ve frozen this gratin a couple of times with good results. I bake it fully, let it cool, then freeze in a sturdy container. When you’re ready, thaw overnight in the fridge and reheat gently in the oven to keep the cheese sauce creamy.
Reheating
Reheat leftovers in the oven at 325°F covered with foil to avoid drying out. After about 15-20 minutes, remove the foil for a few minutes to crisp the top back up if needed—just like fresh from the oven!
FAQs
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Can I use regular broccoli instead of broccolini?
Absolutely! Regular broccoli works just fine; however, you might need to adjust roasting time as broccoli stalks tend to be thicker and may take a bit longer to become tender. Just keep an eye on them to avoid overcooking.
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Is there a way to make the Broccolini au Gratin Recipe dairy-free?
Yes! Swap the butter for a plant-based alternative, use almond or oat milk instead of whole milk, and replace the cheeses with vegan cheese options or nutritional yeast for a cheesy flavor. The texture will differ slightly but still delicious.
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How do I prevent the cheese sauce from becoming grainy?
The key is to melt cheese over low heat and avoid boiling the sauce after adding cheese. Also, grate your cheeses fresh to ensure smooth melting. Slow, gentle stirring helps maintain that creamy texture.
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Can I prepare the sauce ahead of time?
You can prepare the cheese sauce a few hours ahead and keep it covered in the fridge. Reheat gently on low heat, whisking until smooth before assembling the gratin. This makes day-of cooking quicker and easier.
Final Thoughts
This Broccolini au Gratin Recipe has become one of my favorite ways to elevate a simple vegetable into a star of the meal. It’s cozy, flavorful, and makes any dinner feel like a special occasion. I really hope you give it a try and find it as comforting and crowd-pleasing as I do—plus, it’s a brilliant way to get a little extra green on the table with plenty of cheesy charm. Happy cooking, friend!
Print
Broccolini au Gratin Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Broccolini au Gratin is a creamy, cheesy baked dish featuring tender broccolini coated in a rich Parmesan and Gruyère cheese sauce, topped with golden toasted panko breadcrumbs. This elegant side dish offers a perfect balance of fresh greens and indulgent comfort, making it ideal for special occasions or a cozy family meal.
Ingredients
Broccolini
- 1½ pounds broccolini, ends trimmed
- 2 tablespoons extra-virgin olive oil, divided
Breadcrumb Topping
- 5 tablespoons salted butter, divided
- ¾ cup Panko breadcrumbs
- 1 tablespoon minced fresh flat leaf parsley (optional)
Sauce
- 1 large shallot, thinly sliced
- 2 garlic cloves, finely chopped
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon minced fresh thyme
- ¾ cup grated Parmesan cheese, plus more for serving
- 1 cup grated Gruyère cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the center for even baking.
- Bake Broccolini: Place the trimmed broccolini in a shallow 3-quart baking dish, toss with 1 tablespoon of olive oil to coat evenly, and bake for 10 minutes until the broccolini is bright green and starting to become tender.
- Prepare Toasted Panko: While the broccolini bakes, melt 2 tablespoons of butter in a small skillet over medium heat. Add the panko breadcrumbs and toss to coat. Cook, stirring occasionally, until the panko turns golden brown and fragrant. Remove from heat and set aside.
- Cook Shallot and Garlic: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the thinly sliced shallot and sauté, stirring frequently, until soft and translucent, about 3 minutes. Add chopped garlic and cook for another minute until fragrant.
- Make Cheese Sauce: Add the remaining 3 tablespoons of butter to the skillet and let it melt. Sprinkle the flour over the butter and whisk until combined and absorbed, about 1-2 minutes to cook out the raw flavor. Slowly whisk in the milk, continuing to whisk to avoid lumps. Cook the sauce, stirring often, until it thickens, about 4-5 minutes.
- Finish Sauce: Stir in whole grain mustard, kosher salt, black pepper, ground nutmeg, and fresh thyme. Add ½ cup Parmesan cheese and ¾ cup Gruyère cheese to the sauce and cook, stirring often, until the cheese melts completely and the sauce is smooth, about 2-3 minutes. Remove the sauce from heat.
- Assemble Gratin: Pour the cheese sauce evenly over the baked broccolini in the baking dish. Sprinkle the remaining ¼ cup Parmesan and ¼ cup Gruyère cheeses on top.
- Bake Gratin: Return the dish to the oven and bake for 25-30 minutes until the sauce is bubbly and the cheese has developed a light golden-brown crust.
- Rest and Finish: Remove the gratin from the oven and let it rest for 10 minutes to set. Just before serving, sprinkle the toasted panko and minced parsley evenly over the top.
Notes
- Use fresh broccolini for the best texture and flavor.
- The toasted panko topping adds a delightful crunch; do not skip it.
- Gruyère cheese melts well and adds a nutty flavor, but you can substitute with Swiss cheese if unavailable.
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- Allowing the gratin to rest after baking helps the sauce thicken and improves serving texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 60 mg
