Creamy Broccoli Stem Gratin is a clever and delicious way to use every part of the broccoli. Instead of tossing the stems, this recipe turns them into a tender, cheesy, and creamy side dish baked until golden and bubbling. It’s a cozy comfort food that pairs beautifully with roasted meats or stands on its own as a hearty vegetarian dish.
Cooking Time: 40 minutes
Servings: 4
Ingredients:
2 cups broccoli stems, peeled and thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
¾ cup milk
½ cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
¾ cup shredded Gruyère or cheddar cheese (plus extra for topping)
¼ cup grated Parmesan cheese
½ cup breadcrumbs (optional, for topping)
Instructions:
-
Prepare the Broccoli Stems:
Trim off the tough outer layer of the broccoli stems using a vegetable peeler. Slice the stems thinly so they cook evenly and become tender when baked. -
Sauté the Base:
In a skillet, heat butter and olive oil over medium heat. Add chopped onion and cook for about 3 minutes until soft and fragrant. Stir in minced garlic and cook another 30 seconds. -
Make the Cream Sauce:
Sprinkle flour over the onions and stir constantly for 1 minute to form a roux. Gradually whisk in milk and cream until smooth. Let the mixture thicken slightly, about 3–4 minutes. Season with salt, pepper, and nutmeg. -
Add Cheese and Broccoli Stems:
Remove from heat and stir in shredded cheese until melted and creamy. Add the sliced broccoli stems, mixing well so every piece is coated in sauce. -
Assemble the Gratin:
Transfer the mixture into a lightly greased baking dish. Sprinkle the top with Parmesan and, if desired, breadcrumbs for extra crunch. -
Bake:
Preheat oven to 375°F (190°C). Bake uncovered for 20–25 minutes or until the top is golden and bubbling around the edges. -
Serve:
Let it cool slightly before serving. The sauce will thicken as it rests, making each bite rich and flavorful.
Nutrition (per serving):
Calories: 285
Protein: 11g
Carbohydrates: 15g
Fat: 20g
Fiber: 3g
Sodium: 420mg
Tips:
Peeling the broccoli stems is key—they have a tender interior once the fibrous layer is removed.
For a smoky flavor, add a handful of cooked bacon bits or smoked paprika to the sauce.
If you prefer a lighter version, replace cream with extra milk or unsweetened almond milk.
This gratin reheats beautifully, making it great for meal prep or the next day’s lunch.
Add a layer of thinly sliced potatoes with the broccoli stems for a heartier bake.
