Creamy Parmesan Broccoli Gratin
with Crumb Topping | Serves 2
- Milk
- Wheat
- Gluten
- Gluten
- Soy
- May contain traces of allergens
Easy, cheesy and broccoli-loaded gratin is simple and salivating option to whip up as the ideal side to accompany your next meal. The crisp, panko crumb topping adds the ideal crunch to complement a rich broccoli filling. Delish!
Ingredients
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Dijon Mustard
1
Broccoli
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Cream Cheese
(Contains: Milk;)
Not included in your delivery
20 g
butter
(Contains: Milk;)
¾ cup
milk
(Contains: Milk;)
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Chop broccoli (including stalk!) into very small florets.
• In a medium bowl, combine panko breadcrumbs (see ingredients),
Parmesan cheese and a generous drizzle of olive oil. Season with salt and
pepper.
• In a medium saucepan, heat the butter over medium-high heat until melted,
1 minute.
• Stir in the milk, cream cheese and Dijon mustard until smooth, 2 minutes.
Season with salt and pepper.
• Place broccoli in a baking dish, pour over cheese sauce and gently shake the
dish to coat broccoli. Sprinkle with panko mixture.
• Bake until tender and golden, 20-25 minutes.
• Divide creamy Parmesan broccoli gratin between plates to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found it delicious, while others suggested adding more cheese or seasoning to boost flavour. Consider adjusting mustard to taste.
- Ease of prep: Quick and easy to prepare, making it a great vegetarian side dish or standalone meal.
- Suggestions: Try adding roasted baby tomatoes with balsamic vinegar for a complementary flavour. Some recommend using more cheese sauce for extra taste.
- Leftovers: Leftovers work well for school lunches the next day, showing its versatility beyond dinner.
- Texture: The crisp panko topping provides a lovely contrast, though some prefer a higher cheese-to-crumb ratio.
