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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 head
broccoli
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
Cream Cheese
(Contains: Milk;)
1 packet
Dijon Mustard
olive oil
20 g
butter
(Contains: Milk;)
¾
milk
(Contains: Milk;)
• 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!