Creamy and delicious Broccoli au Gratin recipe! Roasted seasoned broccoli is topped with a creamy bechamel sauce and a golden brown parmesan and breadcrumbs topping. It's the perfect vegetable side dish for the holidays and dinner parties.
In a large bowl, toss broccoli florets in olive oil, 1/2 tsp salt and minced garlic.
Spread broccoli on a greased baking sheet (line with aluminum foil for easy cleanup). They can be crowded together but not overlapped on top of each other.
Bake for 15 minutes. Remove and transfer broccoli into a 12' oval baking dish (or 9' x 9' square baking dish).
Pre-heat oven to 425°F.
Bring a small pot to medium low heat on the stovetop. Add butter and flour. Mix to combine. Then add milk.
Bring to a boil and whisk continuously until flour clumps disappear. When sauce thicken slightly, add 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine, then remove pot from heat.
Pour sauce and spread all over broccoli in the casserole, then top with breadcrumbs and parmesan cheese.
Bake Broccoli au Gratin in the oven for 20 minutes, then broil for 3 minutes, or until the top is slightly golden brown. Remove from oven.
Serve and enjoy!
Notes
For a creamier and richer Broccoli au Gratin, double the sauce recipe.
Avoid overcooking sauce if not it will be too thick. Remove from heat once it starts to thicken. To thin sauce, add a few tbsp of milk at a time until it reaches desired consistency.