Gratin of Broccoli in Bechamel

Kim Biegacki


Go ahead and splurge on this savory gratin for a festive occasion. It is well worth it.

This dish was the first time I experienced the wonderful flavor of Gruyere cheese & it really adds a delicious layer of flavor. Now, I normally wouldn't spend that much money on a cheese but I am glad I did. I made this for a holiday dinner and everyone just loved it!

This recipe comes from my cookbook called Christmas with Southern Living 2000.

4/8/12 - made this for Easter Dinner.

pinch tips: How to Shuck, Cook, and Cut Corn



8 servings


15 Min


20 Min




2 1/2 lb
fresh broccoli, cut into spears
3 Tbsp
butter or margarine
3 Tbsp
all purpose flour
2 c
2 Tbsp
stone-ground mustard
1/8 tsp
1/8 tsp
freshly grated or ground nutmeg (i used 1/2 teaspoon)
1/8 tsp
1 c
(4 ounces) shredded gruyere cheese

Directions Step-By-Step

Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.
Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring contantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in mustard and next 3 ingredients.
Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2 " from heat 6 to 8 minutes or until lighly browned. Serve hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #broccoli, #Nutmeg, #gruyere