Cheesy Broccoli Au Gratin Recipe

This cheesy broccoli au gratin is the perfect comfort food side dish! This baked dish uses fresh broccoli coated in a creamy, cheesy sauce. Baked until golden brown, you’ll get a slight crunch from the breadcrumb and Parmesan topping!

I love switching up the toppings, too–you can use Ritz crackers, cheese crackers, or even french-fried onions!

This broccoli casserole recipe does not use cream of chicken soup (condensed soup). Instead, you make a super simple béchamel sauce–I PROMISE it’s super easy and tastes SO much better than using canned soup!

Need a super quick broccoli side dish? Try my perfect air fryer broccoli recipe! If you need more holiday sides try:

• Crack Green Beans
• Canned Cranberry Sauce That Tastes Homemade!
• Roasted Brussels Sprouts with Sweet Potatoes

• Great broccoli side dish for your holiday table!
• Can be made up to 2 days in advance and baked when you’re ready!
• A great way to get everyone to eat their veggies!
• Creamy, cheesy goodness — use your favorite cheeses!

You’ll need the following ingredients to make this delicious broccoli gratin recipe:

Milk: Whole milk or half and half works best! Avoid skim or low-fat milk.

Broccoli: Fresh broccoli works best!

Breadcrumbs: Panko breadcrumbs or plain, dry breadcrumbs both work for the crunchy topping. You can also use crushed Ritz crackers, cheese crackers, or french-fried onions for the topping!

Here are some quick, step-by-step instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!

Step 1: Cook onion and garlic until softened. Add butter. Melt butter, then stir in flour and cook for one minute, stirring.

Step 2: Slowly whisk in chicken stock and milk. Whisk until the sauce thickens. You will know when it’s thick enough when the sauce coats the back of a spoon.

Step 3: Stir in cheese and dijon mustard. Season with salt and pepper.

Step 4: Add broccoli florets and stir until the broccoli is coated with the cheese sauce.

Step 5: Transfer the broccoli mixture to a 9×13-inch baking pan. Sprinkle on breadcrumbs and Parmesan cheese. Cover with foil (or use a covered dish) and bake at 350°F for 20 minutes. Remove foil and bake another 15-20 minutes until bubbly and breadcrumbs start to turn golden brown.

• The entire broccoli head can be used, including the stem! Cut off the dry end of the stem, then chop the stem into smaller pieces. Add to the sauce along with the broccoli florets

• You’ll know the sauce is thick enough once it coats the back of a spoon without dripping off.

⭐️ CONFIDENCE TIP ⭐️

• Storage: Store leftovers tightly covered with foil on in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat individual portions in the microwave for 1-2 minutes until heated through.

• Freezing: I avoid freezing dairy-heavy dishes like this. They just don’t hold up well in the freezer. The better option is to make the dish ahead of time and bake it off when you’re ready to enjoy it (make ahead instructions in the recipe card).

Here are a few substitutions you can make:

• Crunchy Topping: Ritz Crackers, cheese crackers, and french fried onions are all perfect, crunchy toppings!

• Cheese: Honestly, you can’t go wrong with cheese choices for this dish! Use your favorites or a combination of all of your faves! Sharp white cheddar, mozzarella, and Monterey Jack cheese are some great cheeses that melt well. I love the nuttiness from Parmesan cheese for the topping, but feel free to use whatever you like!

• Milk: Whole milk works best, but you can also use half and half or heavy cream if you want a thicker, richer cheese sauce. I don’t recommend using skim or low-fat milk.

For the sauce, use a cheese (or cheeses!) that melt well. White sharp cheddar cheese goes perfectly with broccoli! Some other delicious options to try are: mozzarella, fontina, Monterey Jack, provolone, Colby jack, and smoked gouda!

I always avoid freezing dairy-heavy casseroles like this broccoli casserole. They just don’t hold up well in the freezer, Also, broccoli is very water-heavy, so the casserole will get mushy when defrosted. Instead of freezing, see the make-ahead instructions below!

YES!! Prepare the dish according to Steps 1-4 in the recipe card below. Cover tightly with foil or plastic wrap and refrigerate the casserole 1-2 days in advance. When you are ready to bake, allow the dish to come to room temperature for 20-30 minutes. Then, add the breadcrumb topping and Parmesan cheese and bake as directed.

This broccoli recipe is fantastic for holiday gatherings like Thanksgiving or Christmas! You can make it 1-2 days ahead, then bake it when you are ready to eat!

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TOOLS FOR THIS RECIPE

Check out all of my kitchen essentials in my Amazon store!

Large Pot: This one is pretty AND functional!

Casserole Dish: In use these white ones all the time!

Whisk: For making your sauce nice and smooth!

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