Broccoli Au Gratin Recipe

This broccoli au gratin is a creamy and cheesy side dish featuring tender broccoli florets smothered in a rich, savory cheese sauce and baked to golden perfection. Topped with a crispy breadcrumb crust, it’s the ultimate comfort food that pairs perfectly with any meal.

Why This Recipe Works

Healthier Twist: This broccoli au gratin recipe brings all the creamy, cheesy goodness of traditional potatoes au gratin but swaps in nutritious broccoli for a lighter take! The broccoli’s crunchy texture and slight bitterness perfectly balances the rich sauce while adding a healthy twist.

Versatile Cooking Methods: Whether baked in the oven or prepared in a smoker, this broccoli au gratin comes out delicious every time! I prefer cooking it in the smoker for an extra depth of flavor, but it also turns out super delicious from the oven.

Balance of Textures & Flavors: The contrast between the creamy cheese sauce and crispy panko topping makes this dish that much more delicious. Plus, the broccoli itself maintains just the right amount of bite, preventing the dish from becoming mushy!

Supplies Needed

• Large Pot
• Casserole Dish or Cast Iron Pan

Ingredients

• Broccoli: Feel free to cut some of the florets if they are too big! The more uniform in size each piece of broccoli is, the more even the cooking will be. I would avoid using frozen broccoli, since there will be excess moisture that might make the dish watery.
• Butter & Flour: The combination of butter and flour creates a roux which will thicken up the cheese sauce beautifully.
• Whole Milk & Heavy Cream: I like to use both whole milk and heavy cream for a richer, thicker sauce.
• Sharp Cheddar Cheese & Gruyere Cheese: For the best results, shred your own cheddar and gruyere cheeses so they melt seamlessly into the milk.
• Garlic Powder: To add an extra depth of savory flavor!
• Salt & Pepper: To taste.

For the Topping

• Parmesan Cheese: For an extra layer of cheese on top!
• Panko Breadcrumbs: Panko breadcrumbs will get toasted in butter and spread on top of the au gratin dish for a crunchy addition.
• Butter: To toast up the bread crumbs!

Preparation

1. Prep the Broccoli: Clean and dry the broccoli. Trim the broccoli head and stems into pieces and set aside.
2. Make the Roux: In a large pot over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes until it forms a thick paste (roux) and begins to turn golden.
3. Add the Milk & Cream: Gradually whisk in the milk and cream, ensuring no lumps. Continue whisking until the sauce thickens, about 3-5 minutes.
4. Add the Cheeses: Stir in the cheddar and Gruyère cheeses until melted and smooth. Season with garlic powder, salt, and pepper to taste.
5. Combine with Broccoli: Add the broccoli into the cheese sauce and fold it together until fully mixed.
6. Place in a Baking Dish: Pour the broccoli and cheese mixture into a large cast iron pan or baking dish and set aside.

Make the Topping

1. Melt Butter: In a small saucepan over medium low heat, add the butter and let it melt.
2. Toast the Breadcrumbs: Toss the panko crumbs into the melted butter and lightly toast until just golden brown, stirring as needed so they do not burn.
3. Spread on Top of Broccoli: Remove the pan from the heat and carefully top the broccoli and cheese mixture with the panko crumbs. Then sprinkle on the shredded parmesan cheese.

Cooking Methods

Oven:

1. Preheat: Preheat the oven to 375 F.
2. Bake: Bake the au gratin on the center rack for 25-30 minutes until bubbly and golden brown.

Smoker:

1. Preheat: Preheat the smoker to 375 F. and set for indirect heat.
2. Smoke: Place the assembled dish on the smoker and close the lid. Smoke for 30-40 minutes, or until the top is golden, bubbly, and slightly infused with a smoky aroma.
3. Serve: Let cool slightly before serving. Enjoy this creamy, cheesy, and crunchy Broccoli Au Gratin!

Serving Suggestions

This versatile broccoli au gratin recipe works well as both a side dish and a vegetarian main course. For a complete meal, serve it alongside smoked chicken breast, smoked Cornish hens, or a perfectly grilled steak. It would be a wonderful dish to serve on Thanksgiving or Christmas alongside a cheesecloth herb butter turkey or a spiral ham, too! 

As a vegetarian main course, serve with some focaccia bread or garlic bread. To balance out the richness of this broccoli gratin, I recommend also serving your vegetable au gratin with a fall harvest pasta salad or an Italian shredded Brussels sprouts salad.

More Recipes To Try

• Smoked Sweet Potatoes
• French Onion Mac and Cheese
• Acorn Squash Pot Pies
• Smoked Scallop Potatoes
• Kitchen Aid Mashed Potatoes