Easy Broccoli au Gratin with Mornay Sauce || Elegant Vegetable Side
By Rebecca St.Clair
This broccoli au gratin with Mornay sauce is creamy, comforting, and classy all at once. The velvety cheese sauce pairs beautifully with the tender broccoli, creating an easy yet elegant vegetable side dish for any meal. This broccoli casserole is simple to make but tastes restaurant-worthy.
With this recipe you can transforms a humble vegetable into a show-stopping side. Cheesy Mornay sauce, golden breadcrumbs, all in a bubbling casserole, highlights the best of these simple ingredients. This is an unforgettable addition to your dinner or holiday spread. Perfect for weeknight dinners or holiday meals.
Why You’ll Love This Recipe
Easy – This recipe is quick and easy to make with only simple ingredients.
Elegant – A creamy side dish that presents beautifully for any dinner.
Make ahead – This recipe can be made ahead of time, and baked right before serving. Perfect for stress-free dinner parties or holiday side dishes.
Crowd pleaser – Tender vegetables in a rich and cheesy sauce, this side dish disappears in no time!
How to Store Broccoli au Gratin with Mornay Sauce
Fridge
- Allow the broccoli au Gratin to cool to room temperature.
- Store leftovers in an airtight container or cover the casserole dish completely in plastic wrap.
- Store in the fridge for up to 4 days.
Freezer
Broccoli au gratin with Mornay sauce can be frozen, but the cheese sauce may separate when thawed. If you do freeze it:
- Allow it cool completely.
- Place in freezer-safe container or cover the casserole dish completely in plastic wrap.
- Freeze for up to 2 months.
- Reheat gently in the oven and stir to re-emulsify the sauce.
What is Mornay sauce?
Mornay is a classic French cheese sauce. It’s made by melting cheese into a creamy béchamel sauce. The typical cheese used to make this sauce are Gruyère, Emmental, and Parmesan.
What is au Gratin?
This is a term used in French cooking that means, with a browned top or with a crust. This is normally achieved with a cheese or bread crumb topping that is baked until golden before serving.
Ingredients
Broccoli – Use fresh or frozen broccoli for this recipe.
Swiss cheese РI like to use Gruy̬re.
Parmesan cheese – Use Parmigiano-Reggiano for best results.
Butter РTo make the thickened b̩chamel sauce.
Flour – To thicken the sauce.
Nutmeg – Taste
Milk – For a rich creamy sauce.
Salt & pepper – Adjust the salt and pepper to suit your taste.
Bread crumbs – Mix with melted butter for a toasty, browned top.
How to Make Broccoli au Gratin with Mornay Sauce
- Preheat oven to 375 °F (190 °C).
- Wash and cut into florets, 2 heads of broccoli.
- Bring a pot of water to a boil and cook the broccoli for 5 to 8 minutes or until tender.
- Drain and set aside.
- In a medium sauce pot over medium heat, melt 2 Tablespoons of butter.
- Whisk in 3 Tablespoons of all-purpose flour and remove from the heat.
7. Gradually whisk in 2 cups of warm milk, until smooth.
8. Return to the heat and whisk occasionally until bubbles start to break on the surface.
9. Then whisk constantly for 5 minutes, while the sauce thickens.
10. Remove from the heat and stir in 1/4 teaspoon of ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon of pepper.
11. Stir in 1/2 cup of grated Swiss cheese and 1/2 cup of grated parmesan cheese.
12. Arrange the broccoli into a casserole dish and pour the sauce over top.
13. In a bowl, mix together 1 cup of bread crumbs with 1/4 cup of melted butter.
14. Layer this evenly on top of the casserole.
15. Bake uncovered for 25-30 minutes or until the crust is golden.
Broccoli au Gratin with Mornay Sauce
The velvety cheese sauce pairs beautifully with the tender broccoli, all topped with a toasted bread crumb crust. An easy yet elegant vegetable side for any meal.
Ingredients
- 2 heads of broccoli
- 2 Tablespoons butter 30 g
- 3 Tablespoons all-purpose flour 30 g
- 2 cups warm milk 500 ml
- 1/4 teaspoon nutmeg 1 g
- 1/2 teaspoon salt 2 g
- 1/4 teaspoon pepper 1 g
- 1/2 cup Swiss cheese 50 g
- 1/2 cup Parmesan cheese 50 g
- 1 cup bread crumbs
- 1/4 cup melted butter 60 ml
Instructions
- Preheat oven to 375 °F (190 °C).
- Wash and cut into florets, 2 heads of broccoli.
- Bring a pot of water to a boil and cook the broccoli for 5 to 8 minutes or until tender.
- Drain and set aside.
- In a medium sauce pot over medium heat, melt 2 Tablespoons of butter.
- Whisk in 3 Tablespoons of all-purpose flour and remove from the heat.
- Gradually whisk in 2 cups of warm milk, until smooth.
- Return to the heat and whisk occasionally, until bubbles start to break on the surface.
- Then whisk constantly for 5 minutes while the sauce thickens.
- Remove from the heat and stir in 1/4 teaspoon of ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon of pepper.
- Stir in 1/2 cup of grated Swiss cheese and 1/2 cup of grated parmesan cheese.
- Arrange the broccoli into a casserole dish and pour the sauce over top.
- In a bowl, mix together 1 cup of bread crumbs with 1/4 cup of melted butter.
- Layer this evenly on top of the casserole.
- Bake uncovered for 25-30 minutes or until the crust is golden.
Notes
Use fresh or frozen broccoli for this recipe.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 288Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 48mgSodium 435mgCarbohydrates 23gFiber 4gSugar 5gProtein 10g
Nutrition information isn't always accurate.
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