Broccoli and Gruyère Gratin

Photo by Jose Picayo
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 264 calories
    • Fat 17 g
    • Sat Fat 10 g
    • Cholesterol 51 mg
    • Sodium 326 mg
    • Protein 15 g
    • Carbohydrate 16 g
    • Fiber 4 g


  1. Check 2 large bunches broccoli, roughly chopped (about 12 cups)
  2. Check 4 tablespoons butter (1/2 stick)
  3. Check 1/4 cup all-purpose flour
  4. Check 2 cups whole milk
  5. Check 2 cups grated Gruyere (8 ounces)
  6. Check kosher salt and black pepper


  1. Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
  2. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli.
  3. Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.