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
Scale
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
