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Ina Garten Broccoli Casserole

Ina Garten Broccoli Casserole
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A sophisticated take on a classic comfort dish, this broccoli gratin features tender-crisp broccoli florets enveloped in a velvety Gruyère and sharp cheddar Mornay sauce. A crisp, golden-brown panko topping provides the perfect textural contrast, making it an elegant and satisfying side dish.

Ingredients

Scale
  • 1.5 lb fresh broccoli crowns, cut into 1.5-inch florets
  • 1.5 tsp kosher salt, divided
  • 2 tbsp unsalted butter, for topping
  • 1 cup panko breadcrumbs
  • 1/4 tsp freshly ground black pepper, divided
  • 4 tbsp unsalted butter, for sauce
  • 1 large shallot, finely minced (about 1/2 cup)
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 tsp ground nutmeg
  • 4 oz Gruyère cheese, freshly grated (about 1 cup)
  • 2 oz extra-sharp cheddar cheese, freshly grated (about 1/2 cup)
  • 1 tsp Dijon mustard

Instructions

  1. Preheat your oven to 400°F / 205°C and prepare the baking dish. Lightly butter a 9-inch round or 8×8-inch square baking dish. This initial step ensures your oven is at the correct, stable temperature for even baking and prevents the casserole from sticking.
  2. Prepare an ice bath by filling a large bowl with ice and cold water. Bring a large pot of water to a rolling boil over high heat and add 1 teaspoon of the kosher salt. The salt seasons the broccoli from the inside out as it cooks.
  3. Blanch the broccoli florets by adding them to the boiling water for exactly 2 minutes. This brief cooking time tenderizes the broccoli while preserving its vibrant green color and a slight crispness. Do not overcook, or the final casserole will be mushy.
  4. Immediately transfer the blanched broccoli to the ice bath using a slotted spoon. This process, known as shocking, halts the cooking process instantly, locking in the color and texture. Let the broccoli cool completely for 2-3 minutes, then drain thoroughly in a colander, shaking well to remove excess water, which can make the sauce runny.
  5. Prepare the panko topping. In a small bowl, melt 2 tablespoons of butter. Add the panko breadcrumbs, the remaining 1/8 teaspoon of black pepper, and a pinch of salt, tossing with a fork until the crumbs are evenly coated. This step ensures the topping will become golden brown and crisp, not dry or burnt.
  6. Begin the Mornay sauce by melting 4 tablespoons of butter in a medium, heavy-bottomed saucepan over medium heat. Once the butter is melted and foaming, add the minced shallot and cook, stirring frequently, for 3-4 minutes until softened and translucent, but not browned. This builds the aromatic foundation for your sauce.
  7. Create the roux by sprinkling the all-purpose flour over the cooked shallots. Whisk constantly for 60-90 seconds until the flour is fully incorporated and has a slightly nutty aroma. This crucial step cooks out the raw flour taste and creates the thickening agent for your sauce.
  8. Gradually add the warmed milk to the roux, about 1/2 cup at a time, whisking vigorously after each addition to prevent lumps. Using warm milk helps maintain the sauce’s temperature, resulting in a smoother consistency. Once all the milk is incorporated, the sauce should be smooth.
  9. Bring the sauce to a simmer, then reduce heat to medium-low. Cook for 5-7 minutes, whisking occasionally, until the sauce has thickened enough to coat the back of a spoon (nappé consistency). This indicates the Béchamel base is properly cooked and thickened.
  10. Remove the saucepan from the heat to prevent the cheese from becoming grainy or separating. Stir in the grated Gruyère and cheddar cheeses a handful at a time until completely melted and smooth. The residual heat of the sauce is sufficient to melt the cheese perfectly.
  11. Season the sauce by stirring in the remaining 1/2 teaspoon of kosher salt, 1/8 teaspoon black pepper, ground nutmeg, and Dijon mustard. Taste and adjust seasoning if necessary. The nutmeg enhances the dairy flavors, and the Dijon adds a subtle tang that cuts through the richness of the cheese.
  12. Gently fold the thoroughly drained broccoli florets into the cheese sauce until evenly coated. Pour this mixture into your prepared baking dish and spread it into an even layer with a spatula.
  13. Sprinkle the buttered panko topping evenly over the surface of the casserole. This layer will create the signature golden, crunchy crust that contrasts with the creamy interior.
  14. Bake for 20-25 minutes on the center rack of the preheated oven. The casserole is done when the sauce is bubbling around the edges and the panko topping is a deep golden brown. Let the gratin rest for 5-10 minutes before serving to allow the sauce to set slightly, making it easier to serve.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. REHEATING: For best results, reheat in an oven preheated to 350°F / 177°C for 15-20 minutes, or until hot and bubbly. Microwave reheating is possible but may compromise the texture of the panko topping. FREEZING: Freezing is not recommended as the dairy-based sauce may separate and become grainy upon thawing.

Nutrition

Keywords: ina garten broccoli casserole, broccoli gratin, broccoli and cheese casserole, gruyere cheese sauce, baked broccoli recipe, panko topped casserole, comfort food side dish, holiday side dish, creamy broccoli bake, cheddar broccoli casserole

Find it online: https://inagartendishes.com/ina-garten-broccoli-casserole/