Cheesy Broccoli au Gratin
With fresh broccoli baked in a creamy, cheesy sauce and topped with cheesy panko, broccoli au gratin will convince even the broccoli haters to eat their veggies.
Ingredients
- 4 tablespoons butter
- 1/2 small onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 large bunch fresh broccoli, cut into florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground mustard
- 1/8 teaspoon cayenne pepper
- 1/2 cup panko bread crumbs
Directions
- Preheat oven to 375°. In a large saucepan, melt butter over medium heat. Add onion; cook until tender, 4-5 minutes. Add garlic, cook one minute longer. Stir in flour, cook until browned, 1-2 minutes. Gradually whisk in milk. Bring to a simmer; cook until thickened, 2-3 minutes. Remove from heat; stir in broccoli, cheddar, 1/4 cup Parmesan, salt, pepper, mustard and cayenne.
- Spoon into greased 2-qt. baking dish. Bake, uncovered, 25-30 minutes. Remove from oven; sprinkle with panko breadcrumbs and remaining 1/4 cup Parmesan. Bake until sauce is bubbly and topping is lightly browned, another 8-10 minutes.
