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+ servings

Cheesy Broccoli Gratin

A delicious way to eat your vegetables.
Course Side Dish
Cuisine All-American
Keyword broccoli, cheese, gratin, panko
Prep Time 15 minutes
Servings 6 Servings
Author Lynn / Turnips 2 Tangerines


  • 2 large heads broccoli, cut into florets
  • 2 tablespoons butter, plus extra for pan
  • 2 tablespoons flour
  • 3/4 cup milk
  • 1/4 cup half and half
  • salt and pepper to taste
  • 1/2 teaspoon cayenne pepper, optional
  • 1/2 cup each cheddar and fontina cheese
  • 1/2 cup panko bread crumbs
  • 2 tablespoons parmesan cheese
  • 2 tablespoons olive oil


  • Preheat oven 400º
  • Melt butter in a small saucepan over medium heat. Whisk in the flour until smooth.
  • Add milk, cream, salt, pepper and cayenne pepper and continue whisking until mixture comes to a low boil. Reduce to a simmer and stir in cheddar and fontina cheese until smooth. Remove from heat.
  • Meanwhile bring a small saucepan with 1-inch of water to a boil. Steam broccoli just until bright green, about 5 minutes. Remove from heat.
  • Grease a casserole dish. Add broccoli and fold in cheese sauce so all the broccoli is well coated. In a small bowl, mix panko crumbs, parmesan cheese and olive oil. Sprinkle over broccoli mixture.
  • Bake at 400º for 15 to 20 minutes.
  • Cheese sauce should be bubbly and bread crumb mixture well toasted.
  • Remove from oven, let sit 5 minutes before serving.