Broccoli au Gratin

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I don’t know if you have noticed, but I like souffles, au gratins and generally anything that has a bechamel topping, cheese and is baked in the oven. Especially during winter, I love this type of food, because is warm, hearty and comfort. This one is very easy and can be made even during week days. It is also a nice way to persuade your children to eat broccoli. So, let’s make it.

Broccoli au Gratin


500 gr. broccoli florets (I used frosen but you can do it with fresh as well)

300 gr. mushrooms any type (I used already cut in a can, you can use fresh only you must sautee them for 5 minutes so as to be soft)

3 slices of ham cut in chunks

1 slice of bacon cut in chunks

3 tbsp margarine

4 tbsp flour

2 cups warm milk

1 handful emental cheese shredded

1 handful regato cheese shredded

1 egg slightly beaten

1/4 tsp ground nutmeg

salt, pepper (I do not use pepper because my stomach is sensitive to it but I put it here just for you)

3 tbsp breadcrumbs italian style


Put in a pot water and bring to a boil. Salt and throw the broccoli. Cook until al dente that is not soft because it will continue to cook in the oven. Drain and set aside. Meanwhile preheat oven to 200 C. Meanwhile, in a pot put the margarine in medium heat when it melts throw in the flour and whisk constantly for couple of minutes. Throw at once the warm milk and whisk until well dissolved. When the batter starts to thicken remove from fire and add slowly the egg. Add salt, nutmeg and the cheese and put it again on fire for a minute or until the cheese is completely incorporated. Butter a pyrex and place the broccoli, next place the mushrooms, above them put the ham and bacon and finally put the bechamel. On top throw the breadcrumbs and bake for half an hour or until golden on top.