Description
Dreamy Creamy Broccoli is a comforting and irresistible side dish featuring tender broccoli florets enveloped in a rich, cheesy cream sauce, baked to bubbly perfection. This easy-to-make casserole combines fresh broccoli with a luscious blend of cheddar, Parmesan, butter, milk, and cream for a truly delightful accompaniment to any meal.
Ingredients
Scale
Broccoli
- 2 large heads of fresh broccoli (about 2.5 – 3 pounds total)
Sauce
- 4 tablespoons unsalted butter
- 1 medium yellow onion (about 1 cup chopped)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth (or vegetable broth)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1.5 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon salt (or to taste)
Optional Topping
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or an equivalent 2-quart casserole dish with butter or cooking spray.
- Prepare Broccoli Florets: Wash fresh broccoli heads under cool running water and pat dry. Trim off the very end of the tough, woody stem. Cut the broccoli into bite-sized florets, roughly 1 to 1.5 inches in size. You can also peel and dice the tender inner core of the stems.
- Blanch Broccoli: Bring a large pot of lightly salted water to a rolling boil. Carefully add the broccoli florets to the boiling water and blanch for about 2-3 minutes, until bright green and slightly tender-crisp.
- Drain & Chill Broccoli: Immediately drain the broccoli in a colander. For best results, plunge the drained broccoli into a bowl of ice water for a minute or two to stop the cooking, then drain thoroughly again, shaking off excess water. Set aside.
- Mise en Place for Sauce: Finely chop your yellow onion and mince your garlic cloves. Grate your sharp cheddar cheese and Parmesan cheese, separating the amounts needed for the sauce and for topping.
- Melt Butter: In a large, deep skillet or a Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat.
- Sauté Onion: Once the butter has melted, add the finely chopped yellow onion to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
- Add Garlic: Add the minced garlic to the skillet with the softened onions. Cook for another 1 minute, stirring constantly, until the garlic is fragrant, being careful not to burn it.
- Create Roux: Sprinkle the 1/4 cup of all-purpose flour over the onion and garlic mixture. Stir constantly with a whisk or wooden spoon for 1-2 minutes, forming a thick paste and cooking out the raw flour taste.
- Whisk in Milk: Gradually pour in the 2 cups of whole milk, whisking continuously to prevent lumps from forming until the sauce is smooth and lump-free.
- Add Cream & Broth: Slowly whisk in the 1 cup of heavy cream and the 1 cup of chicken broth. Continue to whisk gently as the sauce comes to a gentle simmer and thickens, which usually takes about 5-7 minutes.
- Season Sauce: Once the sauce has thickened, remove the skillet from the heat. Stir in the 1 teaspoon of Dijon mustard, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of ground nutmeg.
- Melt Cheeses into Sauce: Add 1 cup of the shredded sharp cheddar cheese and 1/4 cup of the grated Parmesan cheese to the sauce. Stir until the cheeses are completely melted and incorporated. Taste and add 1/2 teaspoon of salt, or adjust to your preference.
- Combine Broccoli & Sauce: Gently fold the blanched broccoli florets into the warm, cheesy cream sauce in the skillet, ensuring every floret is beautifully coated.
- Transfer to Baking Dish: Carefully spoon the broccoli and sauce mixture into your prepared 9×13 inch baking dish and spread it out evenly.
- Top with Remaining Cheese & Optional Breadcrumbs: Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese and 1/4 cup of grated Parmesan cheese evenly over the top. If desired, sprinkle panko breadcrumbs over the cheese.
- Bake: Place the baking dish in the preheated 375°F (190°C) oven. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted, golden brown, and delightfully bubbly.
- Rest Before Serving: Once baked, carefully remove the dish from the oven. Let the Creamy Broccoli Recipe rest for 5-10 minutes before serving to allow the sauce to set slightly.
- Garnish (Optional): Garnish with optional fresh chopped parsley before serving, if desired.
- Serve: Serve your warm and inviting Creamy Broccoli Recipe as a fantastic side dish to various main courses, or even as a light vegetarian main with crusty bread.
Notes
- Blanching the broccoli helps retain its bright green color and crisp-tender texture, preventing it from overcooking in the oven.
- You can substitute chicken broth with vegetable broth to keep this recipe vegetarian.
- For a gluten-free version, use gluten-free all-purpose flour or cornstarch as thickener.
- The optional panko breadcrumbs add a nice crunchy topping but can be omitted for a smoother top.
- Adjust salt and seasonings according to your taste preferences.
- Letting the dish rest before serving allows the sauce to thicken and improves serving consistency.
