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Cheese Broccoli (Broccoli Au Gratin)

Creamy, cheesy, and baked to perfection, broccoli au gratin turns simple broccoli into a rich, comforting side. Tender florets are coated in a smooth cheese sauce and topped with a golden, bubbly finish. It’s an easy way to make vegetables feel a little more indulgent—and a lot more delicious.

Ingredients
 

  • 3 tbsp butter
  • 1 pounds broccoli crowns (cut into 1-inch pieces (3-4 cups total))
  • 1/4 cup yellow onion (diced)
  • 4 ounces sharp cheddar cheese (1 cups shredded - can use white or yellow)
  • 1.5 tbsp flour
  • 1/4 tsp dry mustard (or 1/2 teaspoons Dijon mustard)
  • 1 cups milk
  • 1/4 tsp salt
  • 1/2 cup breadcrumbs
  • 1 tbsp Parmesan cheese (grated)

Instructions
 

  • Arrange a rack in the middle of the oven and heat the oven to 425ºF. Coat an 8-inch square or other 2-quart baking dish with cooking spray or butter and place on a baking sheet.
  • Melt butter in a Dutch oven or large pot over medium heat. Transfer 1 tablespoon of the melted butter into a small, heatproof bowl.
  • Add yellow onion to the melted butter in the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Sprinkle with flour and mustard and stir constantly for 1 minute. While stirring constantly, slowly pour in the milk and stir until the flour is completely dissolved. Bring just to a full simmer over medium-high heat, stirring frequently.
  • Add shredded cheddar cheese and salt, and stir until the cheese is melted and the sauce is bubbling. Remove the pot from the heat, add broccoli, and stir until well-coated in the sauce. Transfer to the baking dish and spread into an even layer.
  • Add breadcrumbs and grated Parmesan cheese to the reserved bowl of melted butter and stir to combine. Sprinkle the gratin with the breadcrumb mixture.
  • Keeping the gratin on the baking dish to catch any drips, bake until the broccoli is tender and the sauce is bubbling, about 30 minutes. If you’d like a browner top, broil until the breadcrumbs are golden-brown, 2 to 3 minutes more. Let cool for 10 minutes to let the sauce thicken before serving.