Creamy Broccoli Cheese Gratin

Recipe steps

Prepare the broccoli

Preheat the oven to 180°C (350°F). Cut the broccoli into small, similarly-sized florets. Drop them into a large pot of boiling salted water for 5 to 6 minutes — they should stay slightly crisp, as they’ll finish cooking in the oven. Drain and immediately run them under cold water (or plunge into an ice bath) to stop the cooking and preserve their beautiful green color.

Prepare the egg cream

In a bowl, whisk the eggs with the cream. Add the grated or pressed garlic clove, a generous pinch of nutmeg, salt and pepper. Stir in 2/3 of the grated cheese and mix well.

Assemble the gratin

Butter a baking dish. Arrange the well-drained broccoli florets inside. Pour the creamy mixture over the top, making sure it seeps between the florets. In a small bowl, mix the breadcrumbs with the remaining grated cheese and olive oil, then sprinkle this mixture evenly over the surface.

Bake and gratinate

Bake for 25 to 30 minutes. The gratin is ready when the top is nicely golden, the cream is set, and the edges are slightly caramelized. Let it rest for 5 minutes out of the oven before serving — it holds together better when sliced.

Tips and variations

• Heartier version: Add 100 g of cooked bacon bits or diced ham directly into the creamy mixture before baking — a complete one-dish meal without buying anything extra.
• Vegan version: Replace the cream and eggs with 200 ml of soy cream + 2 tablespoons of cornstarch, and use grated vegan cheese. The result is surprisingly creamy.