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April 11, 2024

Broccolini au Gratin

Baked in a creamy sauce and topped with Parmesan and Gruyère is our favorite way to eat broccolini. It’s like the grown-up version of topping broccoli with melted cheddar!


homemade broccolini au gratin being scooped out of a baking dish
Photography by Gayle McLeod

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A Cheesy Broccolini au Gratin To Scoop With Everything

Broccolini, the best of broccoli and Chinese broccoli in one little edible tree. It’s sweeter and more tender, but also packs a nice crunch, in relation to standard broccoli. You can prepare it as simply as our steamed broccolini recipe, or bake it into our best broccolini au gratin recipe. If you can’t find Broccolini, you can make broccoli au gratin instead. Check out our Roasted Broccoli and Brussels Sprouts Gratin and creamy Cauliflower Au Gratin for more tasty sides.

broccolini au gratin in a baking dish topped with toasted panko and parsley

What To Serve With Broccolini au Gratin

We’re picturing the entire Thanksgiving spread, including our Spatchcocked Turkey, and any (all?) of our 40 Best Thanksgiving Sides. And please don’t forget the Potatoes Au Gratin, Scalloped Potatoes, or Garlic Mashed Potatoes. If you’re done thinking about Thanksgiving, the broccolini au gratin would pair well with our hearty prime rib or short ribs.

broccolini, flour, butter, milk, spices, Gruyère, Parmesan, and whole grain mustard in prep bowls

Ingredients For au Gratin Broccoli Recipe

  • Broccolini

  • Olive oil and butter

  • Panko

  • Shallot and garlic

  • Flour

  • Milk

  • Whole grain mustard

  • Kosher salt, black pepper, ground nutmeg and fresh thyme

  • Parmesan cheese, and grated Gruyère

minced shallot being cooked in olive oil in a skillet
shallot, garlic, butter and flour being cooked in a skillet
milk being poured into a skillet with shallot, garlic, butter and flour
mustard, spices, and cheese being added to a pan with shallots, flour, butter and milk making sauce for au gratin

How to Make The Best Broccoli Cheese au Gratin

  1. Pre-roast the broccolini to remove excess liquid.

  2. Toast the panko in butter.

  3. Cook shallot and garlic, and then make the sauce in the same skillet.

  4. Pour the sauce over the broccolini and top with Parmesan cheese and grated Gruyère.

  5. Bake until the cheese is nice and brown and the sauce is bubbling gently.

  6. Top the gratin with panko and parsley before serving.

roasted broccolini in a casserole dish
broccolini in a casserole dish covered in cream sauce and topped with Grueyere and Parmesan
baked broccolini au gratin in a casserole dish
broccolini au gratin in a baking dish topped with toasted panko and parsley

How to Store Leftovers + Tips

  • Leftovers: Leftover broccoli au gratin can be refrigerated for up to three days. Any longer, it starts to get watery and break down in texture. Wrapped well in cling film and tin foil, broccolini au gratin can be stored in the freezer for 2-3 months.

  • Pre-roast the broccoli: This step is essential–it helps dry out the broccolini so that it doesn’t leak excess liquid into the sauce.

  • Do ahead: The gratin can be baked 1 day in advance without the cheese topping. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling to finish.

  • Gluten free: Use a 1:1 gluten free flour in place of the regular flour, and use gluten free panko for the top!

homemade broccolini au gratin being scooped out of a baking dish

More Great Veggie Side Dishes From The Modern Proper

Find All Of Your Favorite Sides At The Modern Proper

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Broccolini au Gratin

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  50 min
  • Calories: 438


  • 1½ pounds broccolini, ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • 5 tablespoons salted butter
  • ¾ cup Panko breadcrumbs
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, finely chopped
  • 3 tablespoons all-purpose flour
  • 1½ cups whole milk
  • 1 tablespoon whole grain mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon minced fresh thyme
  • ¾ cup grated Parmesan cheese, plus more for serving
  • 1 cup grated Gruyère
  • 1 tablespoon minced fresh flat leaf parsley (optional)


  1. Preheat the oven to 400°F with a rack in the center position.

  2. Place the broccolini in a shallow 3-quart baking dish and toss with 1 tablespoon of the olive oil. Bake for 10 minutes, or until bright green.

  3. Meanwhile, melt 2 tablespoons of the butter in a small skillet over medium heat. Add the panko and toss until coated. Cook, stirring occasionally, until panko is golden brown.

  4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Once the oil is glistening, add shallot and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Add the remaining 3 tablespoons of butter. Once the butter is melted, sprinkle with the flour and whisk until absorbed, 1 to 2 minutes. Slowly whisk in the milk and cook, whisking, until the sauce has thickened, 4 to 5 minutes. Add the mustard, salt, pepper, nutmeg, thyme, ½ cup of the Parmesan cheese and ¾ cup of the gruyere. Cook, stirring often, until the cheese has melted, 2 to 3 minutes. Remove from the heat.

  5. Pour the cream mixture over the broccolini and sprinkle with the remaining ¼ cup Parmesan and ¼ cup Gruyère. Return to the oven and bake until the sauce is bubbling and the cheese has lightly browned, about 25-30 minutes. Let rest for 10 minutes.

  6. Top the gratin with panko and parsley before serving.

Nutrition Info

  • Per Serving
  • Amount
  • Calories438
  • Protein19 g
  • Carbohydrates34 g
  • Total Fat26 g
  • Dietary Fiber4 g
  • Cholesterol62 mg
  • sodium551 mg
  • Total Sugars12 g

Broccolini au Gratin

Questions & Reviews

Join the discussion below.

  • Kris

    Can this be made a day ahead?

    Sure! Should be fine!

  • Jill

    I did not know broccoli could taste this good and I'm already a big fan of broccoli. Smothering it in this cheesy sauce and breadcrumbs, yes I'm here for it. I'm starting to test recipes for Thanksgiving and this one definitely made the menu!

    Thanks Jill, we are so happy it made your menu!