Broccoli Au Gratin

5 from 5 votes

Broccoli Au Gratin with white cheddar cheese is the perfect delicious side dish for the holidays! It uses frozen broccoli so is quick and easy to put together and pop in the oven! An elegant Thanksgiving, Easter or Christmas vegetable dish that can be made ahead and prepped in just 15 minutes!

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American, French

Servings: to 8

Calories: 387kcal

Author: Meryl Downing

Ingredients

4 Tablespoons butter
4 Tablespoons flour
2 cups whole milk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried or fresh thyme
½ teaspoon kosher salt
10 grinds fresh black pepper
2 cups white cheddar cheese (divided) shredded
½ cup Parmesan cheese (divided) grated
8 cups frozen broccoli florets (about 20 ounces)
½ cup panko bread crumbs

Instructions

Preheat the oven to 400° F.
Use a bit of the butter to coat the baking dish. Then melt the rest in a large saucepan over medium low heat. Add the flour and whisk together for 1 minute until bubbly, forming a roux.
Add the milk, whisking it together. Whisk it often for about 10 minutes while the sauce thickens. It can simmer a bit but do not boil.
When the sauce has thickened enough to coat the back of a spoon, add the seasonings, salt, pepper, garlic powder, onion powder and thyme.
Turn off the heat, and whisk in half the cheese. Add the broccoli and toss to coat.
Pour the broccoli mixture into the prepared baking dish, top it with the rest of the cheese and the breadcrumbs.
Bake at 400℉ uncovered for 20 to 30 minutes until hot and bubbly. You can broil it a few minutes if you'd like the cheese and breadcrumbs darker.
Allow to rest about 5 minutes and serve!

Notes

Serve broccoli au gratin in the same dish it is baked in, wrapping a towel around the base since it will be hot from the oven!
Make Ahead - This dish can be fully assembled a day ahead and kept unbaked in the fridge, wrapped with foil. Let it sit on the counter a half hour or so before baking to take the chill off.
Shred your own cheese for the best quality.
Use whole milk, or if using skim milk, substitute half a cup of the milk with heavy cream or half & half.
Use panko or make your own bread crumbs. Even a frozen bun or slice of bread chopped and pulsed in a food processor makes great bread crumbs! Avoid the fully ground powdery bread crumbs.

Nutrition