Broccoli Cheese Classic Dish (Printer-Friendly Version)
Tender broccoli topped with sharp cheese sauce and crispy panko for a flavorful baked side.
# Required Ingredients:
→ Dairy and Fats
01 -
75 g unsalted butter, divided
02 -
360 ml whole milk
03 -
120 ml half-and-half
04 -
440 g shredded sharp cheddar cheese, divided
→ Vegetables and Aromatics
05 -
1 medium shallot, thinly sliced
06 -
3 cloves garlic, finely chopped
07 -
450 g broccoli florets, approximately 7 cups
→ Pantry
08 -
30 g all-purpose flour
09 -
7 g kosher salt (½ teaspoon)
10 -
1 g freshly ground black pepper (¼ teaspoon)
11 -
60 g panko bread crumbs
→ Other
12 -
Cooking spray
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C and grease a 2.5-quart casserole dish with cooking spray.
02 -
In a large saucepan, melt half the butter over medium heat. Add sliced shallots and chopped garlic, cooking and stirring occasionally until softened, about 3 to 5 minutes, taking care to avoid browning.
03 -
Whisk in all-purpose flour with the shallots and garlic; cook for 1 to 2 minutes until the mixture becomes lightly golden and fragrant, stirring constantly to eliminate raw flour taste.
04 -
Gradually add whole milk, half-and-half, kosher salt, and black pepper while whisking continuously. Reduce heat to low and simmer, stirring frequently, until the sauce thickens slightly, about 3 to 5 minutes.
05 -
Remove the saucepan from heat and stir in 3 cups (approximately 330 g) of shredded sharp cheddar cheese until fully melted and smooth.
06 -
Place broccoli florets evenly in the prepared dish. Pour the cheese sauce over the broccoli, spreading to cover completely.
07 -
In a small bowl, combine remaining 1 cup (about 110 g) shredded cheddar cheese with panko bread crumbs. Sprinkle this mixture evenly over the casserole.
08 -
Cover the casserole with foil or a lid and bake for 20 minutes in the preheated oven.
09 -
Remove the cover and bake an additional 10 to 15 minutes, or until the topping is golden brown and bubbly. Serve warm.
# Handy Cooking Tips:
01 -
Use unsalted butter for precise salt control; reduce added salt if using salted butter.
02 -
Cut broccoli into uniform florets approximately 2.5 cm for even cooking and optimal texture.
03 -
To minimize eye irritation when slicing shallots, keep a damp paper towel nearby to absorb irritants.
04 -
Fresh garlic is preferred for depth of flavor, but ¼ teaspoon garlic powder can substitute if needed.
05 -
Leftover casserole can be refrigerated up to 5 days or frozen up to 3 months; reheat covered at 175°C for 10 minutes.
06 -
This béchamel technique is adaptable for other creamy cheese-based dishes like macaroni and cheese.