Broccoli Au Gratin

★★★★★ 1 Review
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By Karie Houghton
from Milton, WA

You've heard of potatoes au gratin…now enter broccoli minus the potato. Such a fabulous side dish minus the excessive carbs.

serves 4
prep time 5 Min
cook time 20 Min

Ingredients

  • 2 lb
    broccoli, cut into florets
  • 4 c
    water or broth
  • 1 tsp
    salt
  • 2 Tbsp
    butter
  • 2 tsp
    flour
  • 1/4 tsp
    nutmeg
  • 1 tsp
    garlic pepper
  • 1 c
    parmesan cheese, shredded
  • 1 c
    monterey jack cheese, shredded
  • 2 Tbsp
    panko bread crumbs
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How To Make

  • 1
    Preheat oven 350°F.
  • 2
    In a large pot, bring water and salt to a rolling boil. Add the broccoli and cook until it is crisp tender, about 5 minutes.
  • 3
    In a small sauce pan, melt the butter and whisk in the flour to form a roux. Turn heat down to low.
  • 4
    Drain the broccoli, reserving 1 cup of the water.
  • 5
    Whisk the reserved water into the roux and bring to a boil over medium heat. Simmer until thickened, about 3 minutes. Remove from heat and stir in the nutmeg, pepper, ¾ cup Parmesan cheese and all of the Monterey Jack cheese.
  • 6
    Place the broccoli in a shallow baking dish. Pour cheese sauce over and top with remaining 1/4 cup Parmesan cheese and the Panko bread crumbs.
  • 7
    Bake for 15 minutes at 350°F and broil on low for about 5 minutes until browned on top. Serve immediately.
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