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Gluten Free Broccoli Gratin

freshly baked gluten free broccoli gratin recipe

Broccoli has never been one of my favorite vegetables. Slightly bitter, I prefer the bitterness masked. Whether I do it as an asian stir fry, or simply put a little butter on it, I end up eating broccoli at least once a week.

Gluten free Broccoli Gratin – YES Please!


My youngest daughter loves broccoli. She also loves it any way she can get it. We were going to test a brussel sprout gratin, but she really thought broccoli would be better. She was not wrong.

As we prep for our Thanksgiving recipes, we are leaning heavily on vegetables. I cannot lie and say this particular recipe is healthy, but I can guarantee it will taste good. And while we have many issues from long term undiagnosed celiac disease, dairy is not one of them.

Warning, this recipe is dairy centric.

Broccoli – warm, cheesy and delicious. No better side dish than a bowl full of broccoli gratin. This one is made with a combination of gruyere and muenster cheeses. With a gluten free toasted bread crumb finish to keep it moist and heavenly.

Gluten Free Broccoli Gratin Recipe

Broccoli – warm, cheesy and delicious. No better side dish than a bowl full of broccoli gratin. This one is made with a combination of gruyere and muenster cheeses. With a gluten free toasted bread crumb finish to keep it moist and heavenly.

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: French
Keyword: broccoli, casserole, gratin
Servings: 8
Calories: 364kcal

Ingredients

  • 2 lbs broccoli florets boiled and drained

Gratin Ingredients

  • 1 cup half-and-half or milk
  • 9 oz grated Gruyere cheese
  • 8 oz grated Meunster cheese
  • 1 dash black pepper

Toasted Bread Crumb Topping

Instructions

  • Boil Broccoli Florets in a large pot of water until crisp but tender. Drain into a colander and allow to dry.
  • Put half and half into  a pan and begin to whisk in the grated cheeses.

  • Simmer, whisking constantly until cheese has melted and sauce has thickened. Season with pepper. Normally with this much cheese, it does not need salt, but if salt is needed, it should be added here.

  • Put dry broccoli florets into a serving dish and pour gratin over the broccoli. Stir to ensure all broccoli is covered in cheese sauce.

  • In a small fry pan, melt the butter over low heat and add the garlic and parsley.

  • Once the butter has melted, add the gluten free bread crumbs and cook until the bread crumbs toast and turn a light brown. Remove from heat.

  • Sprinkle toasted bread crumbs over the broccoli gratin.
  • When ready, Place in a 350 degree oven for 35 minutes.
  • Once removed from the oven, allow to sit for at least five minutes before serving.

Nutrition

Calories: 364kcal | Carbohydrates: 11g | Protein: 21g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 394mg | Potassium: 477mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1753IU | Vitamin C: 116mg | Calcium: 620mg | Iron: 1mg

Resources:
History of Gratin

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