✦ Featured
Le Chaudron recipe
Gratin de brocoli au gruyere
Broccoli gratin with Gruyère
⏱ 40 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.2 kg (2.6 lb)fresh broccoli
200 g (7 oz)grated Gruyère
60 g (2 oz)grated Parmesan
50 g (2 oz)unsalted butter
50 g (2 oz)all-purpose flour
500 ml (2 cups)whole milk
200 ml (¾ cup)thick crème fraîche
3 clovesgarlic
1 pinchnutmeg
1 tbspbreadcrumbs
1 tspfine salt
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) fresh broccoli
- 200 g (7 oz) grated Gruyère
- 60 g (2 oz) grated Parmesan
- 50 g (2 oz) unsalted butter
- 50 g (2 oz) all-purpose flour
- 500 ml (2 cups) whole milk
- 200 ml (¾ cup) thick crème fraîche
- 3 cloves garlic
- 1 pinch nutmeg
- 1 tbsp breadcrumbs
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Cut the 1.2 kg (2.6 lb) of broccoli into even 4 cm (1½ in) florets, slicing the tender stems into rounds. Careful prep means the gratin cooks evenly.
- Bring a large pot of salted water to a rolling boil. Blanch the broccoli florets for 5 minutes, then plunge them straight into ice water to stop the cooking and keep their bright green color.
- Drain the blanched broccoli thoroughly in a colander and pat dry with paper towels. This step is key to keeping the gratin from turning watery in the 180 °C (350 °F) oven.
- Make the béchamel: melt 50 g (2 oz) of unsalted butter in the medium saucepan over low heat until it foams slightly without browning. Add the flour all at once and whisk into a pale roux.
- Cook the roux for 1 minute over low heat, stirring constantly, without letting it color. Pour in the warm whole milk in a thin stream, whisking all the time to avoid lumps. Keep whisking over medium heat for 5 minutes until thickened.
- Stir the thick crème fraîche, the crushed garlic (green germ removed), the pinch of freshly grated nutmeg, salt and pepper into the hot béchamel. Mix well until smooth. Off the heat, add half the grated Gruyère.
- Spread the blanched, drained broccoli evenly in the gratin dish. Pour the Gruyère béchamel over the top, covering all the broccoli so it sits in the creamy sauce.
- Sprinkle generously with the rest of the Gruyère, the Parmesan and the breadcrumbs for crunch. Bake for 25 minutes at 180 °C (350 °F) until golden and bubbling. Let rest for 5 minutes and serve hot.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.