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A bubbling broccoli cheese casserole fresh from the oven, showing golden-brown topping and green florets.

Creamy Cheddar & Gruyere Broccoli Bake

A rich and comforting broccoli bake featuring a creamy blend of sharp cheddar and Gruyere cheeses, topped with crispy Panko breadcrumbs. Perfect as a side dish for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-5 cups Fresh Broccoli Florets cut into bite-sized pieces
  • 1/4 cup Unsalted Butter (1/2 stick)
  • 1/4 cup All-Purpose Flour
  • 2 cups Whole Milk (or 2%)
  • 2 cups Sharp Cheddar Cheese freshly shredded
  • 1 cup Gruyere or Monterey Jack Cheese freshly shredded
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black Pepper or to taste
  • 1/2 cup Panko Breadcrumbs
  • 1 tablespoon melted butter Optional (for topping)
  • nutmeg Optional (for cheese sauce): A pinch of nutmeg

Equipment

  • Large pot
  • Ice bath
  • Large saucepan or Dutch oven
  • Whisk
  • 9x13 inch baking dish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil, then blanch the broccoli florets for 2-3 minutes until bright green and slightly tender-crisp.
  2. Immediately drain the broccoli and plunge it into an ice bath to stop the cooking process. Drain it well again and pat dry.
Making the Cheese Sauce
  1. In a large saucepan or Dutch oven, melt 1/4 cup of butter over medium heat. Sprinkle in the flour, whisking constantly for 1-2 minutes to create a smooth roux.
  2. Gradually whisk in the milk, ensuring no lumps form, and continue whisking over medium heat until the sauce thickens and gently simmers, which takes about 5-7 minutes.
  3. Remove the saucepan from the heat and stir in the shredded cheddar, Gruyere, onion powder, garlic powder, salt, pepper, and optional nutmeg until the cheeses are completely melted and the sauce is smooth. Adjust seasonings as needed.
Assembly and Baking
  1. Gently fold the blanched broccoli into the cheese sauce until it is evenly coated. Pour the mixture into a 9x13 inch baking dish.
  2. In a small bowl, toss the Panko breadcrumbs with 1 tablespoon of melted butter (if using), then sprinkle them evenly over the casserole.
  3. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the breadcrumbs are golden brown.
  4. Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow the sauce to set slightly.

Notes

For an extra golden-brown topping, you can briefly broil the casserole for 1-2 minutes after baking, keeping a close eye on it to prevent burning. This dish can be prepared ahead of time; assemble the casserole and refrigerate it, then bake when ready, adding an extra 10-15 minutes to the baking time if baking from cold.