Friday, November 16, 2012

Recipe for Broccoli Gratin with Swiss and Parmesan (plus 10 More Broccoli Recipes for Thanksgiving)

Broccoli Gratin
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  This Broccoli Gratin with Swiss and Parmesan is one of the ways I regularly cook broccoli for a special occasion, and it's always a hit.)

It's November, so the focus is on Thanksgiving Recipes.  Today's recipe is adapted from one I saw in A Pinch of Salt Lake, a book published by the Junior League of Salt Lake. For years my family wanted Broccoli with Cheese Sauce for Thanksgiving. It's definitely tasty, but nowdays I rarely cook with canned soup and this Broccoli Gratin recipe is fresher-tasting and a bit lighter. This is still probably a "once in a while treat" for South Beach dieters, but for Thanksgiving dinner, it's a perfect vegetable option.


Start with 5-6 cups of fresh broccoli, cut into bite sized flowerets, then blanched for just a couple of minutes in boiling water. Drain the broccoli well.

Mix together grated swiss cheese, mayo, lemon juice, Dijon, and finely chopped green onion to make the cheese topping.

Put drained broccoli in a low-sided glass or crockery casserole dish, then spread the cheese topping over the top. (I used a rubber scraper to spread the topping.) Than sprinkle the finely grated parmesan over the top and bake about 20 minutes in a 375F oven.

Broccoli Gratin with Swiss and Parmesan
(Makes 4-6 servings, recipe adapted slightly from A Pinch of Salt Lake.)

Ingredients:
5-6 cups bite-size broccoli flowerets (about 1 lb.)
1 cup finely grated swiss cheese (about 2 oz.)
6 T mayo (I used 4 T light mayo and 2 T full-fat mayo)
1 T fresh squeezed lemon juice
1/2 tsp. Dijon mustard
fresh ground black pepper to taste
2 T finely chopped green onions
3 T finely grated Parmesan cheese

Instructions:
Preheat oven to 375F. Bring large pot of water to a boil while you trim broccoli and cut into small flowerets. (I leave on a fair amount of the stem, but if stems are thick I recommend peeling some of the stem with a vegetable peeler.) When water starts to boil, put broccoli in and cook not more than 1-2 minutes (just until the broccoli turns bright green.) Immediately dump broccoli into a colander placed in the sink and let drain well.

Spray a low-sided glass or crockery casserole dish with non-stick spray or olive oil. (I used a pan that was 9" X 13", but next time I might one slightly bigger.) Put broccoli in casserole dish, spreading out into close to a single layer.

Stir together mayo, lemon juice, Dijon mustard and black pepper, then mix in finely chopped green onion and finely grated swiss cheese. Spread mayo-cheese mixture over the top of broccoli (I used a rubber scraper to do this. This is not a sauce that will completely cover the broccoli, but a thin layer of cheese sauce on the top.) Sprinkle parmesan cheese over mayo-cheese mixture. (On Thanksgiving Day, this could be made ahead up to this point and kept in the refrigerator. Let come to room temperature before baking.)

Bake uncovered for 20-25 minutes, until cheese is melted and slightly browned on top. (I baked mine for 22 minutes and it was nicely browned.) Serve hot.

Printer Friendly Recipe

South Beach Suggestions:
All the ingredients in this dish are low-glycemic foods, one thing that makes this a better choice for the South Beach Diet than many traditional Thanksgiving vegetable dishes. Also the fact that the fat in mayo comes mostly from soybean oil means that it's not a saturated fat. I would consider this a "once in a while treat" for South Beach dieters.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Ideas for Thanksgiving Broccoli
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
The Best Broccoli of Your Life from The Amateur Gourmet
Roasted Broccoli with Garlic and Feta from Sarah's Cucina Bella
Roasted Broccoli with Garlic from Kalyn's Kitchen
Roasted Broccoli with Lemon from Cooking on the Side
Sauteed Broccoli with Garlic, Pine Nuts, and Parmesan from Kalyn's Kitchen
Broccoli and Cauliflower Sformatino from The Perfect Pantry
Roasted Broccoli with Tangy Feta Dressing from Healthy Green Kitchen
Barely-Blanched Broccoli Salad with Feta and Fried Almonds from Kalyn's Kitchen
(I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
counter customizable free hit

52 comments:

ashley said...

this looks and sounds wonderful!

Maria said...

Love the cheese in this one! What a great way to flavor up veggies!

Anonymous said...

I love broccoli with cheese, so I will be making this recipe real soon!I've been reading your site for a couple of months and all of your recipes are so tasty looking.

Jeanne said...

Ooooh, broccoli, cheese - what's not to like?? I am definitely bookmarking this!

Lydia (The Perfect Pantry) said...

I'm guessing this dish is one that will appeal to the kids in your family, and what a great way to get them to eat broccoli! Yes, it's a little bit rich for everyday, but a special occasion calls for a tiny bit of indulgence.

Cathy - wheresmydamnanswer said...

Looks wonderful and I am sure that the taste matches!!! Thanks for sharing

Peter M said...

Nice touch with the Dijon to bring the topping together and avoid the flour.

Casseroles like these make fall more bearable.

kudzu fire said...

looks wonderful

Kalyn said...

Thanks everybody! I just ate some leftovers from this for lunch and even after being in the fridge for 3 days, it was still delicious!

Nevis said...

WOW! That looks SO delicious!!!

Cora (Cora Cooks) said...

Broccoli, cheese, mayo -- much better than canned soup!

Mrs. G. said...

Oh heavens this looks good.

AnimeShippuuden said...

broccoli, cheese - what's not to like?? I am definitely bookmarking this!

ChichaJo said...

This looks delicious! I already love broccoli but baked with cheese like this...a sure winner!

MyKitchenInHalfCups said...

. . . and I think this might just lend itself pretty easily to those little round green balls, brussels sprouts as well. This looks great!

Patty said...

That looks yummy! I will have to give this one a try. I'm debating about what to do for Thanksgiving food wise, and this might make a great veggie dish. But, I LOVE stuffing and potatoes. Do you have any ideas for those? I was thinking do away with potatoes entirely, and use whole wheat to make the stuffing...

Kalyn said...

Patty, enter "whole wheat stuffing" into the search box to find my recipes. Or click the link in this post for other year's Thanksgiving ideas.

mysimplefood said...

Hi! The brocoli and cheese looks yummy but I am just worried about my waist line :) But will try this recipe anyway. Thanks.

Sherrie said...

Now that looks just delicious, I could eat some right now. Which reminds me it's "supper time "....

The Cooking Ninja said...

This looks delicious and I love broccoli and I love gratin.

JustSmartLiving said...

This looks awesome! I love broccoli, and this looks fantastic. I bet I can even adapt it to make it vegan - even better! Thanks for a great suggestion to help me enjoy Thanksgiving without gaining 10 pounds!

Anh said...

Kalyn, I just dropped by your blog and so surprised witht the change in WHb! So sad I was unable to participate int he three year birthday. but a huge congratulations from me ans a big thank for all your effort for the last few years!!! :) WHB is always my favourite event!

Yu Ming Lui said...

Just when I'm getting tired of my ol' broccoli recipe, I find an awesome tasty one on your site. This looks like a meal in itself. Yum.

T.W. Barritt at Culinary Types said...

I love this idea - I always want to serve broccoli, but I struggle with ways to make it just a little more interesting, and more of an "event." This is perfect!

Nina Timm said...

Even with us being in the middle of summer, this looks delicious!! Thx for sharing your recipe!

Ingrid said...

Thank you for the recipe. My children love, love, love, broccoli. It looks wonderful. I've printed out the recipe and will let you know how it goes!
~ingrid

Carlee said...

This looks awesome. Broccoli and cheese - whats not to love.

Gloria Chadwick said...

I love broccoli and cheese. This looks like a great recipe and I'll definitely be making it. Thanks. :)

Kevin said...

What a tasty way to enjoy broccoli.

puregredients said...

oh yum. looks so good. good thing it's broccoli season at the farmers market right now! i'm adding you to my blogroll, if you don't mind. you have so many good recipes, and i love that you adapt them to be healthier than the original. thank you, thank you, thank you!!!

kristen

Kalyn said...

Kristen I never mind if someone adds a link to my blog. I don't add blogs until I've followed them for a while, but I'll start reading your blog too.

Farmgirl Susan said...

This looks positively addicting! :)

Liz said...

Thanks for sharing this recipe - I just made it last week for my family's Christmas Eve dinner. I was nervous as we all love broccoli but hate mayo, but this was delicious! My only complaint is that when we reheated it the next day, the broccoli had gone mushy.

Alice said...

I just found this recipe as I was searching for something quick & simple to cure my craving for something cheesy w/ broccoli, and preferably without a can of Campbell's soup. This fit the bill perfectly! I didn't have swiss, but used sharp cheddar, and I had to use frozen broc since I ran out of fresh & the price has gone through the roof the past couple of weeks. This was super easy & yummy. I ate some leftovers the next morning re-heated and with a scrambled egg on top. Yum!

Kalyn said...

Alice, so glad you enjoyed it!

Tara Belland said...

Made this tonight for my family and they LOVED it! This is definitely going on the weekly rotation! Cut the richness with a couple tbsp of sour cream (maybe 4 mayo, 2 sour cream?)

Kalyn said...

Tara, glad it was a hit and I do like the idea of using partly sour cream. I'll try that version next time I make it.

Kristin said...

I made this last night (split the pan, Cauliflower on one side and Broccoli on the other). I used half light sour cream and half mayo and manchego for the cheese. Also topped it with some black olives. It was yummy!

Kalyn said...

Kristin, glad you liked it and what fun to have half broccoli and half cauliflower.

Elaine said...

Just made this tonight after finding it on Pinterest. So good! Next time, I will do half cauliflower and half broccoli :)

Thanks for a great recipe!

Kalyn said...

Elaine, so glad you liked it. I do like the idea of half and half broccoli and cauliflower!

Anonymous said...

Okay, I have to jump in here because I have just made this again for the 50th time. We love it! I do use half broccoli and half califlower. I don't even measure any more, just a dab of this and a splash of that, turns out perfect every time.

Just wanted to let you know that you are my "go to" place when I am looking for a tasty, low carb, recipe. Just tried your almond Parmesan crusted talapia yesterday and it was delish! Thank You!

Lori

Kalyn said...

Lori, so glad you have liked this one so much. It's also one of my favorites. Glad you're enjoying the blog.

Anonymous said...

Greetings from Florida! I'm bored to tears at work so I decided to browse your site on my iphone during lunch break. I love the info you present here and can't wait to take a look when I get home. I'm shocked at how fast your blog loaded on my mobile .. I'm not even using WIFI, just 3G .. Anyhow, amazing blog!

Kalyn said...

Glad to hear the mobile version is fast, it's a special mobile view enabled by Blogger.

Rj said...

This was just delicious! I did nuke the broccoli,covered in the microwave for a few min.rather than pot boil.Other than that followed exactly. Keeper! Thanks Kalyn;o)

Kalyn said...

RJ, glad you liked it!

Kathleen712 said...

had this for supper last night....none left. YUM!

Kalyn Denny said...

My family has requested it for Thanksgiving this year!

Becky at VintageMixer said...

this recipe is making my mouth water!! I love creamy broccoli dishes!

Barbara Bakes said...

Have you made the recipe just using the light mayo?

Kalyn Denny said...

Barbara, I haven't. I like the creaminess of "real mayo" mixed with light mayo.

Blogging tips