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Simple Recipes for Every Day

Broccolini au Gratin

homemade broccolini au gratin being scooped out of a baking dish
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  50 min

Ingredients

  • 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)

Method

  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.