Blissed-Out Crispy Cheesy Broccoli Gratin

From the kitchen of Carly

Broccoli florets get the crispy treatment on a hot sheet pan, then crowned with buttery garlic panko and melted Cheddar and Parm. Caramelized edges, creamy cheese, and just enough char to make vegetables taste like comfort food.

Blissed-Out Crispy Cheesy Broccoli Gratin

Broccoli that actually makes you want seconds. The trick is roasting the florets hard on a preheated pan until their edges char and crisp, then topping them with a buttery garlic bread crumb and two-cheese mixture that melts and bronzes under the broiler. Every bite has crunch, char, and that satisfying pull of melted cheese. This is not virtuous vegetable territory, this is proper side-dish comfort.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 1/4 lbbroccoli florets
  • 2 tbspextra-virgin olive oil
  • 1 tspkosher salt
  • 2 tbspunsalted butter
  • 2garlic cloves, minced
  • 1/3 cuppanko bread crumbs
  • 3/4 cupgrated Cheddar cheese
  • 1/4 cupfinely grated Parmigiano Reggiano cheese

Instructions

  1. Position one oven rack in the upper-middle slot and a second rack in the middle slot. Set a rimmed sheet pan on the middle rack, then preheat the oven to 400°F.

  2. In a medium bowl, toss the broccoli florets with the olive oil and salt until every piece is coated. Tip them out onto the hot sheet pan (they should sizzle on contact) and roast until the undersides are nicely browned, about 15 minutes.

  3. While the broccoli roasts, melt the butter with the minced garlic. To do it in the oven, combine them in a ramekin and slide it in for 5 minutes. To do it in the microwave, combine them in a microwave-safe bowl and heat on high in 15-second bursts, swirling between each, until the butter is fully melted, 45 seconds to 1 minute total.

  4. Put the panko in a medium bowl, pour the garlic butter over it, and work everything together with a fork. Add the Cheddar and Parmigiano Reggiano and toss until the cheeses are evenly distributed throughout the crumbs.

  5. Pull the sheet pan from the oven and scatter the cheesy bread crumb mixture evenly over the broccoli. Switch the broiler to high, move the pan to the upper rack, and broil until the cheese is melted and bronzed, 1 to 2 minutes. Keep a close eye on it since broiler intensities vary and the crumbs can burn fast. Transfer everything to a platter, scraping up all the crispy, crunchy bits from the pan, and serve right away.

Tips from the kitchen

  • Preheat your sheet pan in the oven, the sizzle when the oiled broccoli hits it is what builds those golden, crispy edges you're after.
  • Make the butter-garlic mixture while the broccoli roasts, saving you a step and keeping everything hot.
  • Watch the broiler like a hawk, broiler strengths vary wildly and burnt bread crumbs happen in seconds, aim for melted and golden, not blackened.
  • Don't skip scraping up the caramelized cheese bits and browned crumbs that stick to the pan, that's the whole point.

Variations

  • Swap Gruyere for the Cheddar if you want something more sophisticated, it gets nuttier under the broiler.
  • Add a pinch of cayenne to the bread crumb mixture for a subtle heat that plays well with the cheese.
  • Stir a tablespoon of fresh thyme or sage into the butter-garlic mixture before tossing it with the bread crumbs.
  • Top with crispy prosciutto bits scattered over the cheese, broil until the cheese melts, and you've upgraded it to a side fancy enough for company.

Make ahead and storage

Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven for about 5 minutes until warmed through, the topping will soften slightly but the broccoli stays good.