I’m so excited to share this Broccolini au Gratin Recipe with you because it’s truly one of those dishes that turns simple ingredients into something spectacularly comforting and satisfying. You’re going to love how the broccolini stays tender with just the right crunch, all wrapped up in a creamy, cheesy sauce topped with perfectly toasted breadcrumbs. Whether you’re looking to elevate your weeknight dinner or impress friends at your next gathering, this recipe is absolutely fan-freaking-tastic and surprisingly easy to pull off. Stick with me to get all the juicy details!
Why You’ll Love This Recipe
- Creamy & Cheesy Goodness: The combination of Gruyère and Parmesan melts into a silky sauce that clings to each broccolini stalk beautifully.
- Perfect Balance of Textures: Tender roasted broccolini with a golden, crunchy panko topping makes every bite exciting.
- Simple Ingredients, Gourmet Outcome: You probably already have everything in your pantry and fridge, but the final dish tastes like it belongs in a bistro.
- Family-Friendly & Versatile: It’s an excellent side for weeknight dinners or special occasions, and even picky eaters come back for seconds.
Ingredients You’ll Need
All of the ingredients in this Broccolini au Gratin Recipe work in harmony to create those rich layers of flavor—from the fresh broccolini to the creamy béchamel sauce enriched with cheeses and a touch of mustard for just a little zing. Make sure to get good-quality cheeses for the best melty experience.
- Broccolini: Choose fresh broccolini with firm stems and bright green florets for the best texture.
- Extra-virgin olive oil: Adds a fruity richness, perfect for roasting and sautéing.
- Salted butter: For toasting breadcrumbs and building a creamy base in the sauce.
- Panko breadcrumbs: Gives the topping a light, crispy crunch; regular breadcrumbs will work but won’t be as fluffy.
- Shallot: Offers a mild, sweet flavor that’s less sharp than onions.
- Garlic: Adds a fragrant depth—don’t skip it!
- All-purpose flour: Essential for thickening the béchamel sauce evenly.
- Whole milk: Creates the creamy base for the sauce; you can substitute with a milk alternative but the texture may vary.
- Whole grain mustard: A clever addition that brightens the sauce with a subtle tang.
- Kosher salt & freshly cracked black pepper: To season and enhance.
- Ground nutmeg: Just a hint adds warmth and complexity.
- Fresh thyme: Offers an herby freshness that complements cheesy dishes beautifully.
- Parmesan cheese: Use freshly grated for nuttier, sharper flavor.
- Gruyère cheese: Melts gorgeously and brings a slightly sweet, nutty flavor.
- Fresh flat leaf parsley (optional): For a pop of color and freshness to finish.
Variations
I like to tweak this Broccolini au Gratin Recipe depending on the season or what’s in my fridge. Feel free to make it your own! That’s the beauty of such a flexible recipe.
- Add Protein: Sometimes I toss in cooked diced bacon or pancetta for an extra smoky flair—my family goes crazy for it!
- Use Different Greens: If you can’t find broccolini, baby broccoli or tender asparagus work wonderfully.
- Dairy-Free Version: Substitute butter with vegan margarine and use plant-based milk with a bit of nutritional yeast for cheese flavor—though this changes texture a bit.
- Add Spice: A pinch of cayenne or red pepper flakes in the sauce adds a nice kick if you’re in the mood for something bolder.
How to Make Broccolini au Gratin Recipe
Step 1: Roast the Broccolini Until Vibrant
Preheat your oven to 400°F and get your broccolini ready by trimming the ends. Toss them in a tablespoon of olive oil and spread them out in a shallow baking dish. Roast for about 10 minutes until they’re bright green and just tender but not mushy. I love this step because roasting concentrates the flavor without losing that lovely crunch.
Step 2: Toast the Panko Breadcrumbs to Golden Perfection
While the broccolini is roasting, melt 2 tablespoons of butter in a skillet over medium heat and add your panko breadcrumbs. Stir occasionally until they’re golden brown and aromatic. This little trick adds a beautiful crunch on top that keeps the gratin from feeling too heavy.
Step 3: Make the Rich Cheese Sauce
In a large skillet, heat the remaining olive oil and soften the sliced shallot over medium heat for about 3 minutes. Add the garlic and cook for another minute—this combo is the flavor base that makes the sauce sing. Then melt the rest of the butter and whisk in the flour, cooking it for 1 to 2 minutes to get rid of that raw flour taste. Slowly pour in the milk while whisking steadily; keep it stirring until the sauce thickens, around 4 to 5 minutes. Stir in the mustard, salt, pepper, nutmeg, thyme, and cheeses, cooking until everything melds into a silky, decadent sauce. Trust me, it’s worth the patience!
Step 4: Bake Until Bubbling & Golden
Pour the cheese sauce all over your roasted broccolini, then sprinkle the remaining Parmesan and Gruyère on top. Pop it back into the oven and bake for about 25 to 30 minutes until you see the sauce bubbling happily and the top gets that gorgeous golden brown. Let it rest for 10 minutes—this cool-down time lets it set perfectly so it won’t slide off your serving spoon.
Step 5: Add the Final Crunch and Serve
Just before serving, scatter your toasted panko breadcrumbs and a sprinkle of fresh parsley for a pop of color and fresh flavor. I always find this final touch makes the dish feel a little extra special.
Pro Tips for Making Broccolini au Gratin Recipe
- Don’t Overcook Broccolini: Keeping it slightly firm before baking preserves its texture and prevents it from turning mushy under the sauce.
- Whisk Continuously: When adding the milk, whisk constantly to avoid lumps in your béchamel.
- Use Freshly Grated Cheese: Pre-grated cheese often contains anti-caking agents that affect melting, so fresh is best!
- Let It Rest Before Serving: This step helps the gratin to set, making it easier to serve and enhancing the flavor.
How to Serve Broccolini au Gratin Recipe
Garnishes
I love topping this Broccolini au Gratin with fresh parsley for a splash of color and a light herbal note that brightens the richness. Sometimes, I add a little lemon zest too if I want an extra layer of freshness—totally optional but magic!
Side Dishes
This dish pairs beautifully with roasted chicken, grilled salmon, or even a simple steak. For veggies, I like to keep it balanced with something fresh like a crisp green salad or a light quinoa pilaf. It’s a great way to round out a meal without piling on heaviness.
Creative Ways to Present
For dinner parties, I sometimes serve individual portions in small ramekins—it feels fancy and elegant, plus it looks impressive when the cheese bubbles and browns perfectly. Pair this with a rustic bread basket, and you’ve got a winning combo that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Broccolini au Gratin stores well in an airtight container in the fridge for up to 3 days. I usually cover it tightly with foil or plastic wrap, and it reheats nicely without sacrificing too much of its texture or flavor.
Freezing
I’ve frozen this recipe a couple of times and found it’s best to freeze it before baking. After that, thaw in the fridge overnight and bake fresh—this keeps the broccolini from getting too soggy. Freezing after baking can make the topping less crunchy, so I recommend toasting extra panko crumbs fresh each time.
Reheating
Reheat leftovers in a 350°F oven for about 15-20 minutes. This helps maintain the crispy topping and warms the sauce through evenly. Microwaving works in a pinch, but you’ll lose that lovely texture on top.
FAQs
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Can I use regular broccoli instead of broccolini for this recipe?
Absolutely! Regular broccoli works well. Just be sure to cut it into smaller florets and adjust roasting time, as broccoli usually takes a bit longer to become tender compared to broccolini.
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Is it possible to make this Broccolini au Gratin Recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free panko or crushed gluten-free crackers for the topping. Just keep an eye on the sauce’s thickness, as gluten-free flours sometimes behave differently.
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Can I prepare this dish entirely ahead of time?
You can assemble the gratin a few hours in advance and refrigerate it before baking. Just bring it back to room temperature before popping it in the oven to ensure even cooking. Avoid baking too far ahead to keep the topping crisp.
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What’s the best way to get a crispy breadcrumb topping?
Toasting the panko in butter before adding it on top is the key—it gives you that golden crunch without sogginess. Add it right before serving so it stays crisp.
Final Thoughts
This Broccolini au Gratin Recipe has become one of my go-to dishes when I want something impressive but not fussy. It’s one of those comforting classics that manages to feel both fresh and indulgent at the same time. Every time I make it, the family eagerly digs in and there’s almost always some left to enjoy the next day (if it lasts that long!). Give it a try—you’ll be surprised at how a few simple ingredients can transform into such a crowd-pleasing favorite. Trust me, once you make this, it’ll become a staple on your table, just like it did on mine.
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Broccolini au Gratin Recipe
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hr
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
This Broccolini au Gratin recipe is a deliciously creamy and cheesy side dish featuring tender broccolini baked in a rich Parmesan and Gruyère cheese sauce topped with golden toasted panko breadcrumbs. With a hint of whole grain mustard and fresh thyme, it offers a perfect balance of flavors and textures, ideal for family dinners or holiday meals.
Ingredients
Vegetables
- 1 1/2 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)
Cheese & Dairy
- 5 tablespoons salted butter
- 1 1/2 cups whole milk
- 3/4 cup grated Parmesan cheese, plus more for serving
- 1 cup grated Gruyère cheese
Other Ingredients
- 2 tablespoons extra-virgin olive oil
- 3/4 cup Panko breadcrumbs
- 3 tablespoons all-purpose flour
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and position a rack in the center. This ensures even heat distribution for perfectly baked broccolini.
- Prepare and bake broccolini: Place the trimmed broccolini in a shallow 3-quart baking dish. Toss it with 1 tablespoon of olive oil to coat evenly. Bake for about 10 minutes until the broccolini becomes bright green and slightly tender.
- Toast the panko breadcrumbs: While the broccolini bakes, melt 2 tablespoons of the butter in a small skillet over medium heat. Add the panko breadcrumbs, tossing them to coat in the butter. Cook, stirring occasionally, until the panko turns a golden brown color. Remove from heat and set aside.
- Make the cheese sauce base: In a large skillet, heat the remaining tablespoon of olive oil over medium heat until shimmering. Add the sliced shallot and cook, stirring, for about 3 minutes until softened. Next, add the chopped garlic and stir for another minute until fragrant.
- Create the roux and thicken the sauce: Add the remaining 3 tablespoons of butter to the skillet. Once melted, sprinkle in the flour and whisk continuously until the mixture absorbs the butter and cooks for 1 to 2 minutes. Slowly whisk in the whole milk and continue whisking as the sauce thickens over 4 to 5 minutes.
- Add seasoning and cheese: Stir in the whole grain mustard, kosher salt, black pepper, ground nutmeg, minced thyme, ½ cup Parmesan cheese, and ¾ cup Gruyère cheese. Stir frequently until the cheeses melt completely and the sauce is smooth. Remove the skillet from the heat.
- Combine sauce and broccolini: Pour the creamy cheese sauce over the baked broccolini in the baking dish. Sprinkle the remaining ¼ cup Parmesan and ¼ cup Gruyère evenly over the top.
- Bake the gratin: Return the baking dish to the oven and bake for 25 to 30 minutes, or until the sauce is bubbling and the cheese on top is lightly browned.
- Rest and finish: Remove the gratin from the oven and let it rest for 10 minutes to set. Just before serving, top with the toasted panko breadcrumbs and optional fresh parsley for a beautiful, crispy finish.
Notes
- For a nuttier flavor, try substituting part of the Panko with crushed almonds or walnuts when toasting.
- Gruyère cheese adds great melting qualities and depth of flavor, but Swiss or Fontina could be used if unavailable.
- To make this dish gluten-free, use gluten-free flour and Panko breadcrumbs.
- Leftovers reheat well in the oven or microwave but may lose some crispness on the topping.
- Fresh thyme is preferred for its bright herbal notes; dried thyme can be used in a pinch but use less, about ½ teaspoon.
Nutrition
- Serving Size: 1/6th of recipe (approximately 200g)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 55 mg
