Broccoli Gratin

Ingredients

• 300 g Broccoli (fresh, cut into florets)
• 150 g Diced lamb (optional, tender meat)
• 2 cloves Garlic (grated)
• 1 medium Onion (sliced)
• 30 g Nuts (a handful, coarsely chopped)
• 100 g Grated cheese (cheddar or Gruyère type)
• 1 pinch Nutmeg (freshly grated)
• 2 sprigs Fresh thyme (or 1 tsp dried thyme)
• 40 cl Whole milk (at room temperature)
• 25 g Butter (unsalted)
• 3 tbsp All-purpose flour (about 30 g)
• 1 tbsp Olive oil (for cooking the vegetables)
• to taste Salt
• to taste Black pepper
• 15 cl Water (for cooking the broccoli)

Instructions

1. Prepare the ingredients

   Grate the garlic and cheese, cut the broccoli into florets, slice the onion, coarsely chop the nuts and measure the milk, butter, flour and spices.

   Time: PT10M

2. Sauté the onion

   Heat the pan with olive oil over medium heat, add the sliced onion and sauté until it becomes translucent.

   Time: PT5M

3. Cook the broccoli

   Add the grated garlic then the broccoli to the pan, season with salt, pour 15 cl water, cover and cook for 15 minutes over medium‑low heat until the broccoli is tender.

   Time: PT15M

4. Make the roux

   In a saucepan, melt the butter, add the flour and cook for 2‑3 minutes while stirring constantly to obtain a lightly golden roux.

   Time: PT5M

5. Incorporate the milk (first half)

   Add the thyme and a pinch of salt, pour in half of the cold milk, bring to a simmer while whisking to avoid lumps.

   Time: PT5M

6. Thicken the béchamel

   Add the remaining milk little by little, continue whisking until the sauce thickens to the consistency of a thick cream.

   Time: PT5M

7. Season the sauce

   Stir in black pepper and the freshly grated nutmeg, taste and adjust seasoning if necessary.

   Time: PT1M

8. Preheat the oven

   Preheat the oven on grill mode to 250°C for about 10 minutes until it is very hot.

   Time: PT10M

   Temperature: 250°C

9. Assemble the gratin

   Place the cooked broccoli in the ramekins, generously coat with béchamel, sprinkle the grated cheese, add the chopped nuts and a small extra pinch of nutmeg.

   Time: PT5M

10. Bake in the oven

    Bake the ramekins under the grill for 15 minutes until the top is nicely browned and crispy.

    Time: PT15M

    Temperature: 250°C

11. Serve

    Remove the gratins from the oven, let rest for 2 minutes then serve hot.

    Time: PT1M

Nutrition Facts

Calories

421

Protein

20 g

Carbohydrates

17 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Broccoli: cauliflower
• Instead of Diced lamb: diced chicken, tofu
• Instead of Garlic: garlic powder
• Instead of Onion: shallot
• Instead of Nuts: almonds, pecan nuts
• Instead of Grated cheese: mozzarella, Emmental
• Instead of Nutmeg: ground nutmeg
• Instead of Fresh thyme: Provencal herbs
• Instead of Whole milk: almond milk, semi-skimmed milk
• Instead of Butter: margarine
• Instead of All-purpose flour: gluten-free flour
• Instead of Olive oil: sunflower oil

Equipment Needed

• Pan
• Saucepan
• Whisk
• Ramekins or small gratin dishes
• Oven
• Cutting board
• Chef's knife
• Cheese grater
• Wooden spatula
• Mixing bowl

Critical Steps — Do Not Skip

• Sauté the onion until translucent
• Cook the broccoli until tender
• Make a roux without burning it
• Thicken the béchamel without lumps
• Gratin under the oven until browned without burning

Chef Tips from the Video

• Use a hard cheese like Gruyère for better browning
• Toast the nuts lightly dry before adding for extra crunch
• Add a small spoon of mustard to the béchamel to enhance flavor

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, up to 3 days maximum

Freezer: Not recommended, the béchamel may separate

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the béchamel ahead of time and gently reheat before assembling
• Cook the broccoli ahead, let it cool and store in the refrigerator until assembly