Easiest Way to Cook Yummy Broccoli Cheese Gratin for a Crowd
Easiest Way to Cook Yummy Broccoli Cheese Gratin for a Crowd Delicious, fresh and tasty.
Broccoli Cheese Gratin for a Crowd. An easy, semi-healthy broccoli and cauliflower gratin recipe. A gratin is typically a bready-cheesy-toasty topping, and it's a great way to jazz up broccoli. Steaming instead of boiling the broccoli prevents it from getting waterlogged and thinning the creamy cheese sauce.
Broccoli and cauliflower cradled in a Brie and cheddar cheese sauce and topped with panko bread crumbs for a creamy-crunchy vegetable side dish.
Even the pickiest eaters won't be able to resist this creamy broccoli gratin topped with crispy breadcrumbs!
The recipe is a Yummly original created by Sara Mellas.
You can have Broccoli Cheese Gratin for a Crowd using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Broccoli Cheese Gratin for a Crowd
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Prepare 4 lbs of fresh broccoli - cut to bite size florets.
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Prepare 1/2 cup of Panko breadcrumbs.
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It’s 6 tbs of unsalted butter - softened, divided.
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Prepare 2 tbs of flour.
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Prepare 2 cups of milk (anything but skim).
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Prepare 4 oz of full fat cream cheese - softened, cubed.
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Prepare 1 1/2 cup of triple cheddar blend shredded cheese.
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Prepare 1 tsp of salt.
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You need 1/2 tsp of pepper.
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You need 1 pinch of cayenne.
This low-carb Broccoli Gratin combines Swiss and Parmesan cheese for a delicious side dish for a special meal.
The recipe was adapted from one I saw in A Pinch of Salt Lake, a book published by the Junior League of Salt Lake, and I love this cheesy low-carb and Keto broccoli side dish that's.
This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus.
Gratin using any kind of vegetable is always considered a classic of French cooking.
Broccoli Cheese Gratin for a Crowd step by step
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Preheat oven to 450°F. Grease the bottom and sides of a 9x13 baking dish with 1 tbs of the butter. Set aside..
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Place a steamer basket in a large pot filled with just enough water to almost touch the bottom of the basket. Add broccoli and steam until crisp tender. About 8 minutes. (Note on the broccoli, I do not use the big, stalks parts of the stems).
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When broccoli is finished. Remove lid and carefully transfer broccoli to casserole dish, spread out evenly. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper..
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While broccoli steams, you can begin the sauce. Melt 4 tbs butter in a medium saucepan over medium heat. Add flour. Cook for 1 minute, wisking constantly..
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Wisk in milk. Cook until sauce begins to bubble and thicken. About 5 minutes. Reduce heat to low. Add a small pinch of cayenne and remaining pepper. Stir in cream cheese until melted..
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Stir in shredded cheese until sauce is smooth. Taste for seasoning adding up to remaining 1/2 tsp salt if desired. Pour in an even layer over broccoli in dish..
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Melt remaining 1 tbs butter in microwave for 20-30 seconds. Stir into bread crumbs. Sprinkle mixture evenly over cheese. Bake uncovered until topping is golden brown. About 10-15 minutes. Dish up hot. Enjoy!.
To be a gratin it must be a baked dish but distinctively must have a light.
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