Description
This Broccolini au Gratin recipe features tender broccolini baked in a rich, creamy cheese sauce made with Parmesan and Gruyère, topped with golden toasted panko breadcrumbs. It is a comforting, elegant side dish perfect for dinner parties or family meals, with a perfect balance of creamy, cheesy, and crispy textures.
Ingredients
Vegetables
- 1½ pounds broccolini, ends trimmed
- 1 large shallot, thinly sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon minced fresh thyme
- 1 tablespoon minced fresh flat leaf parsley (optional)
Dairy & Fats
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons salted butter
- 1½ cups whole milk
- ¾ cup grated Parmesan cheese, plus more for serving
- 1 cup grated Gruyère
Dry Ingredients & Seasonings
- ¾ cup Panko breadcrumbs
- 3 tablespoons all-purpose flour
- 1 tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the center to ensure even baking.
- Prepare Broccolini: Place the trimmed broccolini in a shallow 3-quart baking dish and toss with 1 tablespoon of extra-virgin olive oil. Bake in the preheated oven for about 10 minutes, just until the broccolini turns bright green but remains crisp-tender.
- Toast Panko Breadcrumbs: While the broccolini bakes, melt 2 tablespoons of salted butter in a small skillet over medium heat. Add the panko breadcrumbs and toss to coat evenly in the butter. Cook, stirring occasionally, until the breadcrumbs turn golden brown and crispy. Remove from heat and set aside.
- Make Cheese Sauce: In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the sliced shallot and cook, stirring frequently, until softened, about 3 minutes. Add the chopped garlic and cook for another minute until fragrant. Add the remaining 3 tablespoons of butter and let melt. Sprinkle the flour over the mixture and whisk continuously until fully absorbed, about 1 to 2 minutes to form a roux. Gradually whisk in the whole milk, continuing to stir until the sauce thickens, about 4 to 5 minutes. Stir in the whole grain mustard, kosher salt, black pepper, ground nutmeg, minced thyme, ½ cup grated Parmesan, and ¾ cup grated Gruyère. Cook, stirring often, until the cheeses are melted and the sauce is smooth, 2 to 3 minutes. Remove from heat.
- Assemble and Bake Gratin: Pour the creamy cheese sauce over the baked broccolini in the dish, spreading evenly. Sprinkle the top with the remaining ¼ cup Parmesan and ¼ cup Gruyère cheese. Return the dish to the oven and bake until the sauce bubbles and the cheese turns a light golden brown, about 25 to 30 minutes. Once baked, allow the gratin to rest for 10 minutes to set.
- Serve: Just before serving, sprinkle the toasted panko breadcrumbs and minced fresh parsley over the top for added crunch and a fresh herbal note. Serve warm as a delicious side dish.
Notes
- Make sure not to overcook the broccolini in the first baking step; it should remain slightly crisp.
- Use freshly grated cheeses for the best melting quality and flavor.
- For a nut-free version, ensure your Panko breadcrumbs are free from any nut-based flavorings.
- Whole milk gives the sauce a rich texture; 2% milk can be substituted for a lighter version but the sauce may be less creamy.
- The mustard adds a subtle tangy depth; Dijon mustard can be used as an alternative.
- Allow the gratin to rest after baking to let the sauce thicken and set before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
