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This broccoli cheese casserole reinvents a classic combination with fresh broccoli, a velvety garlic and shallot béchamel sauce, and a crunchy panko topping. It is creamy, comforting, and has just the right amount of crispiness on top to make eating your veggies something to look forward to. Perfect for holiday dinners or a simple weeknight side, this casserole hits all the right notes without feeling heavy or boring.
I first made this casserole for a family holiday and it quickly became a requested tradition. The combination of sharp cheddar and the subtle sweetness of shallots is irresistible.
Ingredients
- Unsalted butter: allows you to control the saltiness of the dish. If using salted butter, reduce added salt accordingly.
- Shallots: bring a gentle, sweet allium flavor that complements the cheese without overpowering it. Choose firm shallots with tight skins.
- Fresh garlic: provides fragrant depth. You can substitute garlic powder if needed but fresh is better for full-flavored results.
- All-purpose flour: is key to thickening the béchamel sauce, making it silky smooth. Use a quality, fresh flour for best thickening power.
- Whole milk: gives the sauce creaminess and richness. Avoid low-fat milks here to keep the texture luxurious.
- Half and half: adds extra richness to the sauce without making it too heavy. Can be swapped with whole milk if needed.
- Kosher salt and freshly ground black pepper: season the sauce perfectly. Freshly ground pepper adds little bursts of flavor.
- Sharp cheddar cheese: contributes boldness and meltability. Opt for aged cheese with good flavor instead of pre-shredded for best melting and taste.
- Broccoli florets: should be fresh and firm. Cutting them into uniform pieces ensures even cooking and a nice texture.
- Panko breadcrumbs: create a lighter, crunchier topping than traditional breadcrumbs. Look for Japanese-style panko for that signature flake.
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt butter in a large saucepan over medium heat. Add the thinly sliced shallots and finely minced garlic. Cook for about 3 to 5 minutes, stirring occasionally, until the shallots are softened but not browned. This gentle cooking releases their sweetness and builds the flavor base.
- Build the Roux and Sauce:
- Sprinkle the flour over the softened shallots and garlic. Stir to coat and cook for 1 to 2 minutes, stirring constantly. This cooks out the raw flour taste and starts forming your roux. Slowly whisk in the whole milk, half and half, salt, and pepper while keeping the heat low. Stir frequently and let the mixture simmer for 3 to 5 minutes until it thickens and coats the back of a spoon.
- Add Cheese to the Sauce:
- Remove the pan from heat and quickly stir in 3 cups of shredded sharp cheddar. The heat from the sauce will melt the cheese smoothly. Stir until the cheese is fully incorporated, creating a creamy, cheesy béchamel.
- Prepare the Broccoli and Assemble:
- Place the fresh broccoli florets evenly inside a greased 2.5-quart casserole dish. Pour the cheesy sauce over the broccoli, making sure it is evenly coated. In a small bowl, combine the panko breadcrumbs with the remaining 1 cup of cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake Until Golden:
- Cover the casserole with foil or a lid and bake in a preheated 350 degree oven for 20 minutes. Remove the cover and bake for another 10 to 15 minutes until the topping is golden brown and crispy, and the sauce is bubbling. Serve warm.
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One of my favorite parts is how the béchamel sauce perfectly wraps around the broccoli, creating a creamy yet fresh bite every time. The crunchy panko topping reminds me of holiday dinners where my whole family gathers and no one wants to stop eating until the casserole is gone.
Storage Tips
Store leftovers in an airtight container or in the original oven-safe dish covered tightly with foil. Keep refrigerated for up to five days. To reheat, place the casserole back in a 350 degree oven for about 10 minutes until warmed through and the topping is crisp again. This casserole also freezes beautifully for up to three months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
- If you don’t have shallots, finely diced mild onion will work but slightly alter the flavor.
- For a milk substitute, whole milk and cream can replace the milk and half and half but adjust quantities to maintain the same total volume of liquid.
- Other cheeses like Gruyère or Monterey Jack can be swapped for cheddar to change the flavor profile but keep in mind melting qualities.
Serving Suggestions
This casserole shines alongside roasted chicken or grilled pork tenderloin. Add a simple green salad or roasted potatoes for a complete meal. It also pairs well with turkey for holiday spreads or as a vegetarian-friendly main when served with a grain like quinoa.
Cultural Context
Broccoli cheese casseroles are a staple of American comfort food, especially common during holidays and potlucks. This version adds a French-inspired béchamel twist giving it a creamy texture reminiscent of classic gratins but with a light, fresh crunch.
Pro Tips
- Toast your panko topping lightly in a pan before baking for an extra nutty crunch.
- Don’t rush the béchamel, cooking the roux and then patiently adding milk ensures no lumps and a smooth sauce.
- Grate your own cheese if possible—pre-shredded cheese often contains anti-caking agents that can affect melting.
Common Recipe Questions
- → What makes the sauce creamy and smooth?
The béchamel sauce is made by cooking butter, flour, and dairy together, then whisking constantly to achieve a rich and silky texture.
- → How can I keep the broccoli crisp yet tender?
Using raw, evenly sized florets ensures they cook through while maintaining a satisfying crunch after baking.
- → What is the role of panko in this dish?
Panko breadcrumbs create a light, crispy topping that contrasts perfectly with the creamy sauce beneath.
- → Can different types of cheese be used?
Yes, sharp cheddar works well, but Gruyère, Fontina, or Monterey Jack can add unique flavors and richness.
- → How should leftovers be stored and reheated?
Store in an airtight container in the fridge up to 5 days or freeze for 3 months. Reheat covered in a 350° oven until warmed through.
- → Why are shallots included in the sauce?
Shallots add a delicate sweetness and depth, balancing the richness of the cheese and butter.