Creamy Broccoli Gratin

Creamy Broccoli Gratin Recipe

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April Box


I found this recipe at least 15 years ago. My family and friends have always loved it. I used to do the broccoli from scratch, but recently started using frozen broccoli. It tastes the same. This is a great holiday side. The red pepper is what makes this dish...and the scratch sauce. Use a whisk for the sauce, it makes it very smooth and creamy. I usually use half and half, but the cream makes it go over the moon. Enjoy.


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6 - 8
30 Min
15 Min


  • 2 large
    head broccoli, about 3 lbs, trimmed and cut into florets, about 10 cups, or 2 large bags of frozen broccoli florets, thawed.
  • 1/2 c
    butter (1 stick)
  • 1 medium
    red bell pepper, cut into thin strips
  • 1 small
    onion, diced (1/2 c)
  • 1/4 c
  • 2 c
    light cream or half and half
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1 1/2 c
    grated cheese - i use mexi-mix
  • 1/2 c
    grated cheese for the top

How to Make Creamy Broccoli Gratin


  1. Heat oven to 350 degrees. Butter a 9 x 13 baking dish. Bring 3 quarts of water to a boil. Cook broccoli 3 - 5 min or just till tender crisp, or set frozen broccoli in a colander and run water to thaw. Drain and place in large bowl.
  2. Melt butter in a 12" skillet over medium heat and cook onion and red pepper 3 min, stirring occasionally. until vegetables are crisp tender. Remove to broccoli bowl with a slotted spoon. Add flour to pan. Cook 1 - 2 minutes, until blended. Gradually stir in cream or half & half. Cook and stir till mixture thickens and comes to a boil, about 2 min. Remove from heat and add 1 1/2 cups cheese and salt/pepper. Pour over vegetables and toss to coat well. Spoon mixture into prepared baking dish. Top with 1/2 cup of cheese.
  3. Bake 15 - 20 minutes until mixture is hot and bubbly. Makes 6 - 8 servings.

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About Creamy Broccoli Gratin

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Hashtags: #broccoli, #take-along

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