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Broccoli cheddar gratin in a white baking dish with creamy cheese sauce, tender broccoli florets, and a golden crispy panko parmesan topping
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Broccoli Cheddar Gratin (Creamy, Crispy, Easy Oven-Baked Side Dish)

This broccoli cheddar gratin is a creamy, cheesy baked side dish with tender broccoli and a crispy golden topping. Made with a smooth homemade cheese sauce and finished with buttery panko and parmesan, this easy broccoli casserole is perfect for weeknights, holidays, or meal prep.
Course Casserole, Holiday Side Dish, Side Dish, Vegetable Side Dish
Cuisine American, Comfort Food
Keyword baked broccoli with cheese, broccoli au gratin, broccoli cheddar gratin, broccoli cheese casserole, broccoli gratin recipe, broccoli side dish for holidays, cheesy broccoli bake, cheesy vegetable casserole, creamy broccoli casserole, easy broccoli side dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 320kcal
Cost $9 for entire recipe

Equipment

  • Large pot (for blanching broccoli)
  • Colander (for draining broccoli)
  • Medium saucepan (for cheese sauce)
  • Whisk (for smooth sauce)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • 2-quart baking dish (or similar casserole dish)
  • Small mixing bowl (for topping)
  • Oven

Ingredients

Broccoli & Sauce

  • 1½ lbs broccoli florets
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1½ cups whole milk
  • ¼ cup heavy cream
  • 1½ cups sharp cheddar cheese freshly shredded
  • ¼ cup grated parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp Dijon mustard
  • 1 tsp kosher salt divided
  • ¼ tsp black pepper

Topping

  • ¾ cup panko breadcrumbs
  • 2 tbsp butter melted
  • ¼ cup grated parmesan cheese

Instructions

  • Preheat oven to 375°F and lightly grease a 2-quart baking dish.
  • Blanch the broccoli: Bring a pot of salted water to a boil. Add broccoli and cook for 2–3 minutes until bright green and just tender. Drain well and let sit for a few minutes to release excess moisture.
  • Make the roux: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until lightly golden.
  • Add liquids: Slowly whisk in milk and heavy cream. Continue whisking until smooth. Simmer for 2–3 minutes until the sauce lightly thickens and coats a spoon.
  • Add cheese: Reduce heat to low. Stir in cheddar and parmesan until fully melted and smooth.
  • Season: Add garlic powder, onion powder, Dijon mustard, ¾ tsp salt, and black pepper. Stir well and taste for balance.
  • Assemble: Place broccoli in the baking dish. Lightly sprinkle with remaining salt. Pour cheese sauce over and gently mix to coat evenly.
  • Prepare topping: In a small bowl, mix panko, melted butter, and parmesan. Sprinkle evenly over the top.
  • Bake: Bake for 20–25 minutes until bubbling around the edges and golden on top.
  • Optional broil: Broil for 1–2 minutes for a deeper golden crust.
  • Rest: Let sit for 5 minutes before serving to allow the sauce to set.

Notes

  • For the best broccoli cheddar gratin, make sure the broccoli is well-drained after blanching. Excess moisture can cause a watery cheese sauce and prevent the gratin from setting properly.
  • The cheese sauce should be smooth and slightly pourable before baking. It will thicken in the oven and continue to set as it rests after baking.
  • Freshly shredded cheddar cheese melts more smoothly than pre-shredded cheese, giving you a creamier, more velvety sauce.
  • Dijon mustard enhances the cheddar flavor without making the dish taste like mustard, adding depth to this cheesy broccoli casserole.
  • Panko breadcrumbs create a crisp, golden topping. For extra crunch, you can broil the gratin for 1–2 minutes at the end of baking.
  • Let the broccoli cheddar gratin rest for at least 5 minutes before serving. This helps the sauce thicken and improves the overall texture.
  • You can substitute part of the cheddar with Gruyère or white cheddar for a more classic broccoli au gratin flavor.
  • This broccoli cheese gratin can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add a few extra minutes to the bake time if cooking straight from the fridge.
  • Leftovers can be stored in the refrigerator for up to 4 days. Reheat in the oven for the best texture, as the topping will stay crisp compared to microwaving.
  • This easy broccoli cheddar bake pairs perfectly with roasted chicken, steak, or holiday meals like Thanksgiving and Christmas dinner.