Broccoli and Blue Cheese Gratin

Broccoli and Blue Cheese Gratin Recipe

Choose a mild blue cheese, such as Bleu d’Auvergne or Gorgonzola, for this recipe. The broccoli is first steamed until tender, then cloaked with cheese sauce and topped with buttery crumbs for baking. You can steam the broccoli and prepare the sauce in advance, then finish and bake the dish just before serving.–Georgeanne Brennan

LC Ooooh Baby! Note

Ooooh baby, this is how we like our broccoli. Buried in a not-too-rich sauce with a hint of heat from cayenne and ample oomph from pungent blue cheese. The make-it-in-advance trick doesn’t do anything to dissuade us, either.

Broccoli and Blue Cheese Gratin Recipe

  • Quick Glance
  • 30 M
  • 1 H, 25 M
  • Serves 6 to 8


  • 3 heads broccoli
  • 3 1/2 tablespoons unsalted butter, plus more for the baking dish
  • 1/4 cup plus 2 tablespoons fresh bread crumbs
  • 2 tablespoons all-purpose (plain) flour
  • 1 1/2 cups whole milk
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 1 1/2 to 2 ounces blue cheese, preferably Bleu d’Auvergne or Gorgonzola, crumbled


  • 1. Preheat the oven to 350°F (176°C). Lightly butter a gratin or 8- or 9-inch baking dish.
  • 2. Trim and discard the thick stalks from the broccoli. Cut each head in half lengthwise. Place the broccoli in a steamer rack set over boiling water, cover, and steam until easily pierced with a fork, 7 to 12 minutes or so, depending on the size. Drain and rinse the broccoli under cold running water, then coarsely chop it. Drain it again, then transfer it to a bowl.
  • 3. Meanwhile, in a skillet over medium heat, melt 1/2 to 1 tablespoon of the butter. Add the bread crumbs and cook, stirring, until golden, 3 to 5 minutes. Remove from the heat, transfer to a plate, and set aside.
  • 4. In a saucepan over medium-high heat, melt 2 tablespoons of the butter. When the butter has melted, remove the pan from the heat and whisk in the flour until smooth. Return the pan to low heat and slowly pour in 1/2 cup of the milk, whisking constantly. Reduce the heat to low and simmer, stirring occasionally, until thickened, 5 to 7 minutes. Slowly whisk in another 1/2 cup of milk. Add the salt, black pepper, and cayenne pepper. Continue to simmer, stirring occasionally, until the mixture has thickened again, about 5 minutes. Whisk in the remaining 1/2 cup milk and simmer until thick enough to coat the back of a spoon, about 5 minutes longer. Stir in the blue cheese and cook, stirring, just until melted, about 2 minutes. Remove from the heat.
  • 5. Pour the sauce over the broccoli and turn gently to mix. Spoon the mixture into the prepared gratin dish, smooth the surface, and top with the buttered bread crumbs. Cut the remaining butter into bits and dot the top. Bake until bubbling around the edges and golden on top, about 20 minutes. Serve hot.

In Advance Advice

  • You can cook the broccoli early in the day, or even the day before, and refrigerate it for up to 24 hours. You can also toast the bread crumbs and leave them at room temperature for up to several hours.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Tracey G.

Dec 08, 2011

This made a fairly easy side dish for our family dinner. The cooking time for steaming my broccoli was about 1/2 of what the recipe says (15 minutes). I think the broccoli would be a floppy mess if steamed for that long and then baked. I love the tang from the blue cheese and the crunch from the breadcrumbs. They both added more interesting tastes and textures than some other vegetable gratins that exhaust your tastebuds with so much richness.

Testers Choice
Alexander Cowan

Dec 08, 2011

First off, this last summer, some friends of mine were in Iowa and brought us back gifts for house-sitting. These gifts included La Quercia prosciutto and an entire wheel of Maytag Blue Cheese. Yeah, I know, these are really good friends! Anyway, we’d been slowly getting through the blue cheese when this recipe popped up, and all I can say is, killer! The dish came out of the oven creamy, slightly pungent and super tender. I do have to point out one small beef I had with the recipe. What, really, is a head of broccoli? The broccoli at the farmers markets tends to be much larger than the stuff at the grocery store, so I guessed and used two bags of Trader Joe’s florets, which, IMHO, should be used anyway since it saves so much time. Other than that the recipe works fine as written. We ended up eating the whole pan for dinner, it was that good.

Testers Choice
Natalie Reebel

Dec 08, 2011

This gratin was very nice. You can never go wrong with broccoli and a white cheese sauce. The blue cheese added great flavor but was not overpowering. The sauce was creamy, with a hint of heat. The bread crumbs were a fantastic touch. It was easy to eat. I just wish there was a weight on the broccoli crowns. The crowns can be so diverse in size I was hoping for the best as I selected them. Thankfully, all turned out well. In fact, beyond well — excellent.

Testers Choice
Kristin Cole

Dec 08, 2011

I have never combined broccoli with blue cheese, but this duo works incredibly well! The béchamel rounds out the piquant flavors of the gorgonzola, but we’re still left with that spicy finish from the cayenne. The recipe works well, but I wonder if we could have made the sauce in fewer steps by adding the milk all at once? And also, I’m a huge fan of using the broiler, so I would definitely finish this gratin under a direct flame for a few minutes to get that wonderful crispness. Overall, a hearty yet robustly flavorful veggie side dish.

  1. Pat Croft says:

    Just love the recipes here-I have tried many and they are to die for:)

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Lovely to hear it, Pat. That’s exactly the response we’re gunning for by being uber selective and testing each and every recipe so as to make certain it’s a worthwhile investment of your time, your ingredients, and your expectations. Thanks for letting us know…

  2. Julia says:

    Oh me oh my!!!!! And how lucky that I have EVERY ingredient in my fridge right now. Cha Ching, I have my dinner plans :)

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      It seems you’re pretty darn lucky, Julia! Pretty darn lucky, indeed…

  3. leduesorelle says:

    Thanks for featuring this — there’s something very satisfying about making white sauce. This was equally terrific made with brussels sprouts!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Ooooh, swell idea! Now I’m wondering what else it would work with…celery root or fennel, maybe? Many thanks!

  4. Ruth says:

    It is very nice when a site attracts people who have actually tried a recipe before commenting, as your site does. (Instead of a hundred repeats of, “Oh, this looks so good.” In this regard sites seem to diverge feast or famine…. I wonder how that happens? Anyhow, this recipe worked perfectly. Many thanks!

    • David Leite says:

      Ruth, thank you so much for your comment. It cuts right to the heart of what we do–and what I think sets us apart: Posting only recipes that have been tested by us so that you can cook with confidence, as you have in this case. Mucho gracias.

  5. Lynn says:

    This was excellent. I scaled it to 1/3 and it was perfect for two people as a side dish to short ribs. My only complaint with the way the recipe was written is that it was hard to scale it when the directions state “use !/2 cup milk” instead of, for example, “1/3 of the total milk.” I did a lot of “winging” in terms of measurements, but it came out great never the less. The only other (albeit small) complaint: This little side dish dirtied a LOT of dishes: colander, saucepan, skillet, plate, bowl, baking dish. I cheated: I added the brocoli to the white sauce in the sauce pan rather than the other way around and I left the bread crumbs in the cooled skillet until ready to use (why do I need a plate?). I will make this again! Thank you for this and all your great recipes.

    • Renee Schettler Rossi says:

      You’re very welcome, Lynn. Glad to hear you like this recipe as much as we do! I can completely understand the difficulty you mention in terms of measuring when you scaled the recipe down, although by way of explanation, I worded it the way I did because for the average reader who’s making the full recipe, it’s much easier to just be told to add a specific amount of milk rather than !/3 of the total milk because this way there’s no need to do math in your mind as you’re juggling all those dirty bowls and pots and pans. I like how you cut down on the dishes, although in response to your query, the bread crumbs are transferred to a plate because if they were left on the baking sheet the residual heat from the sheet could cause the crumbs to burn. I hope these explanations help and look forward to hearing which recipe on the site you try next!

  6. Juls says:

    This sounds delicious! I plan to make it tomorrow for my production day, in culinary school (Le Cordon Bleu). We’re required to make a broccoli gratin & I like to be the one out of the box… AND I love blue cheese! AND so does my instructor ;)
    So, THANKS!

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