Broccoli Cheese Gratin for a Crowd. Broccoli is covered with a Cheddar cheese sauce and bread crumbs in this quick and easy gratin even broccoli haters might love. Broccoli-Cauliflower Gratin with a grownup Brie and cheddar cheese sauce is a side dish everyone loves to see on the table at dinnertime. Broccoli and cauliflower cradled in a Brie and cheddar cheese sauce and topped with panko bread crumbs for a creamy-crunchy vegetable side dish.

A gratin is typically a bready-cheesy-toasty topping, and it's a great way to jazz up broccoli. Cheesy Broccoli Au Gratin is a delicious dish that features America's favorite vegetable, topped with an amazing cheesy sauce that is baked to perfection. When fall brings a snap to the air, try this cheesy gratin baked with broccoli, cauliflower and Progresso® Italian style bread crumbs - perfect French meal. You can have Broccoli Cheese Gratin for a Crowd using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Broccoli Cheese Gratin for a Crowd

It's 4 lbs of fresh broccoli - cut to bite size florets.
Prepare 1/2 cup of Panko breadcrumbs.
Prepare 6 tbs of unsalted butter - softened, divided.
You need 2 tbs of flour.
Prepare 2 cups of milk (anything but skim).
It's 4 oz of full fat cream cheese - softened, cubed.
It's 1 1/2 cup of triple cheddar blend shredded cheese.
You need 1 tsp of salt.
It's 1/2 tsp of pepper.
It's 1 pinch of cayenne.

If you're in the mood for a quick and easy broccoli side dish, you've certainly come to. Even the pickiest eaters won't be able to resist this creamy broccoli gratin topped with crispy breadcrumbs! The recipe is a Yummly original created by Sara Mellas. This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus.

Broccoli Cheese Gratin for a Crowd step by step

Preheat oven to 450°F. Grease the bottom and sides of a 9x13 baking dish with 1 tbs of the butter. Set aside..
Place a steamer basket in a large pot filled with just enough water to almost touch the bottom of the basket. Add broccoli and steam until crisp tender. About 8 minutes. (Note on the broccoli, I do not use the big, stalks parts of the stems).
When broccoli is finished. Remove lid and carefully transfer broccoli to casserole dish, spread out evenly. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper..
While broccoli steams, you can begin the sauce. Melt 4 tbs butter in a medium saucepan over medium heat. Add flour. Cook for 1 minute, wisking constantly..
Wisk in milk. Cook until sauce begins to bubble and thicken. About 5 minutes. Reduce heat to low. Add a small pinch of cayenne and remaining pepper. Stir in cream cheese until melted..
Stir in shredded cheese until sauce is smooth. Taste for seasoning adding up to remaining 1/2 tsp salt if desired. Pour in an even layer over broccoli in dish..
Melt remaining 1 tbs butter in microwave for 20-30 seconds. Stir into bread crumbs. Sprinkle mixture evenly over cheese. Bake uncovered until topping is golden brown. About 10-15 minutes. Dish up hot. Enjoy!.

Gratin using any kind of vegetable is always considered a classic of French cooking. To be a gratin it must be a baked dish but distinctively must have a light. Drain the linguine mixture well in a colander. Stir the soup, milk, cheese and linguine mixture in the saucepot and cook until the chicken is Crowd pleasing and filling. What better way to feed a crowd, but with pasta !