When you want to bring a simple yet refined and tasty side dish to the table, this broccoli gratin could be the right choice. After steaming, the florets become just tender enough. They are then wrapped in a flavorful cream that will make them irresistible even to those who don’t particularly love this vegetable. The oven step is what works the magic because it gives this side dish that golden and slightly crunchy surface everyone always likes. So try this recipe, which also has the advantage of being very easy to make. Believe me!
Other broccoli side dishes you might be interested in:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 Servings
- Cooking methods: Steaming, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the broccoli gratin
- 1.8 lb broccoli
- 2 oz Grana Padano, grated (or Parmesan + extra for sprinkling)
- 1 oz breadcrumbs (+ extra for sprinkling)
- milk (about 3/4 cup (170–180 ml))
- nutmeg
- extra virgin olive oil
- salt
Tools
- 1 Steamer
- 1 Colander
- 1 Bowl
- 1 Baking dish
Preparation of the broccoli gratin
Separate the broccoli into florets that are not too large. Peel the stem by removing the outer layer with a small knife and cut it into pieces (it’s delicious and should absolutely not be thrown away). Wash everything under running water, then steam until the vegetables are tender but still slightly crisp. Unfortunately it’s hard to state an exact cooking time because it depends on the size of the florets. Keep in mind that they will finish cooking in the oven. After 10–12 minutes, pierce them with the tines of a fork. They should offer just a slight resistance and be a nice bright green. If they are still too firm, extend the cooking time by a few more minutes while keeping an eye on them. If they become too soft at this stage, you risk a mushy result under the gratin.
Once ready, remove them from the steamer and leave them in a colander to let off steam. Pat them gently to try to dry them a bit: less water means a crunchier gratin.
Meanwhile, in a small bowl, mix the breadcrumbs with the grated cheese and a generous grating of nutmeg. Then gradually pour in the milk until you form a soft but not runny cream: it should coat the broccoli and not sink to the bottom.
When the broccoli florets are ready, arrange them in a baking dish (or a casserole dish) lightly oiled, tuck in the stem pieces here and there, and season with salt to taste.
Then spoon the milk-and-cheese cream over the florets.
Finally, sprinkle the entire surface with extra cheese and more breadcrumbs (you can eyeball these) and dot a few bits of butter here and there.
Place the dish in a preheated fan (convection) oven at 356°F for about 20 minutes, plus a few minutes under the grill if necessary to achieve a nicer browning. Remove the broccoli gratin from the oven and let it cool slightly before serving. Enjoy! Paola
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