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September 16, 2025
Creamy Broccoli Casserole (Gratin) Recipe
A made-from-scratch Broccoli Casserole with tender broccoli baked in a creamy cheese sauce. Also referred to as Broccoli Gratin, that is arguably the final word approach to eat tons and tons of broccoli!
I’m about as a lot of a carnivore as a woman might be. And but, even I’d fortunately have this Broccoli Casserole for dinner any evening of the week. Not even simply as a facet. As the primary. It’s that good.
I imply, this isn’t simply one other boring broccoli dish. THIS is broccoli baked with thick, creamy sauce that’s loaded with tacky parmesan and garlic flavours – created from scratch with out canned soup (the thought by no means crossed my thoughts, however apparently there are various recipes that do that!).
Broccoli heaven. ❤
Effectively, let’s be utterly sincere right here. This broccoli recipe is all about that cheese sauce. So I ensure that there’s loads of it!!!
Should you love my Baked Mac and Cheese, then you definately’re going to like this Broccoli Casserole. As a result of that’s principally what this recipe is. Mac and Cheese – minus the Mac, plus broccoli.
The identical tacky sauce. And that very same attractive buttery, crunchy breadcrumb topping. In my world, Broccoli Casserole doesn’t occur and not using a crunchy topping!
Honestly, I’m not actually certain what to name this recipe. I suppose it’s principally Cauliflower Cheese… in broccoli kind. I needed to sound all Frenchy fancy and name it Broccoli au Gratin. Then I puzzled whether or not I ought to simply bluntly name it a Broccoli Bake. Very Aussie – I believe.
After flopping forwards and backwards, I settled on essentially the most impartial identify I might consider – Broccoli Casserole.
However really, by no means thoughts what I believe. What do you assume this ought to be known as? Let me know within the feedback under and I’ll change the recipe identify if needed!! – Johnsat
PS That is how I’ve this as a meal – with hunks of crusty bread on the facet for dunking / piling / wiping bowl clear. YUM.
Ingredients
- 600g / 1.2 lb broccoli florets , small to medium (2 large heads, Note 1)
- 60g / 4 tbsp unsalted butter
- 4 garlic cloves , minced
- 6 tbsp plain flour
- 2 cups milk , preferably warm (full or low fat)
- 1 1/2 cups chicken broth/stock , preferably warm
- 1.5 cups cheddar cheese, freshly grated (Note 2)
- 1/2 cup grated parmesan cheese
- Salt and pepper
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 20g / 1.5 tbsp unsalted butter, melted
Instructions
- Preheat oven to 180C/350F.
- Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
- Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
- Add flour and cook for 1 minute, stirring constantly.
- While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
- Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
- Turn off heat, add cheeses, stir in (don’t worry if it doesn’t melt fully). Then do a taste test and add a bit of salt if required.
- Add broccoli and stir well to coat.
- Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
- Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
- Stand for 5 minutes before serving.
Notes
1. You’ll need around 1 kg / 2 lb of broccoli with stalks to get 600 g of florets. It’s around 8 cups (imagine piling them into a pack and squishing in). Cut / break florets the same size to ensure even cooking, around 4-5cm / 1.5 – 2″ long with the thickest part of the stem no wider than 1cm/ 2/5″, otherwise it might not cook through properly.
2. Or tasty, gruyere, monterey jack, pepper jack or other melting cheese of choice other than mozzarella. IMPORTANT: Use freshly grated. Store bought grated has anti caking agents and give the sauce a slight powdery feel.
3. General: * Sauce consistency: The Sauce thins slightly once baked due to liquid leached by the broccoli. So make the consistency of the sauce in the pot slightly thicker than what you want the end result to be. * The broccoli in this casserole is cooked to tender. If you are partial to tender crisp broccoli, then steam the broccoli first until it is just under tender crisp, steam dry to remove excess water from florets. Cook the cheese sauce slightly longer so it is quite thick, stir through broccoli etc, then bake UNCOVERED for just 20 – 25 minutes until top is golden.* This will serve 5 to 6 generously, or 8 to 10 as part of a larger menu.
4. Nutrition per serving, assuming 6 servings. It’s a generous serving for a side – a heaped cup.
Originally published May 2015, post updated with new words, new photos and recipe video added. Recipe slightly tidied up but is fundamentally the same recipe, but here is the old recipe just in case it’s what you’re after.
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