Transform your everyday vegetables into an irresistible dinner with this crustless broccoli and cheese bake. This dish combines the nutritional powerhouse of broccoli with a creamy, cheesy sauce that will have even the pickiest eaters coming back for seconds. Originally inspired by French gratins but lightened up for modern healthy eating, this casserole delivers restaurant-quality flavors while keeping preparation surprisingly simple.
Ingredients
For the Vegetable Base:
- 2.2 pounds (1 kg) broccoli florets
- 1 red bell pepper, diced
- 3 green bell peppers, diced
- 1 medium onion, finely chopped
- 3 tablespoons (45ml) olive oil
- 1 teaspoon (8g) salt
- 1 tablespoon (15ml) milk (for boiling broccoli)
For the Creamy Sauce:
- 3 large eggs
- 1¾ cups (420ml) milk
- 5 tablespoons (75ml) olive oil
- 4 tablespoons (60g) all-purpose flour
- 1 teaspoon (8g) salt
- 1 packet (10g) baking powder
- 1 tablespoon fresh dill, chopped
For Topping:
- 3.5 ounces (100g) cheese, grated (cheddar or mozzarella)
Step-by-Step Instructions
Preparing the Vegetables (20 minutes):
- Preheat oven to 400°F (200°C)
- Wash and cut broccoli into uniform florets
- Bring a large pot of water to boil, add 1 teaspoon salt and 1 tablespoon milk
- Blanch broccoli for 7-8 minutes until crisp-tender
- Meanwhile, dice peppers and onion
- Heat olive oil in a large skillet
- Sauté peppers and onions until softened (5-7 minutes)
- Drain broccoli and set aside
Making the Sauce (10 minutes):
- In a large bowl, whisk eggs until light and fluffy
- Add milk and olive oil, whisk to combine
- Gradually add flour, whisking constantly to prevent lumps
- Add salt, baking powder, and chopped dill
- Mix until smooth and well combined
Assembly and Baking (30 minutes):
- Grease a 9×13 inch (23x33cm) baking dish
- Arrange blanched broccoli and sautéed vegetables in the dish
- Pour the sauce mixture evenly over vegetables
- Sprinkle grated cheese on top
- Bake for 25-30 minutes until golden brown and set
Nutritional Information
Per serving (serves 8):
- Calories: 320
- Protein: 12g
- Carbohydrates: 18g
- Fat: 24g
- Fiber: 6g
- Sodium: 580mg
Timing:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Pro Tips and Tricks
- Don’t overcook the broccoli – it will continue cooking in the oven
- Pat vegetables dry before adding to the baking dish to prevent excess water
- Let the casserole rest for 10 minutes before serving to set properly
- Use room temperature eggs for better sauce consistency
- Grate cheese fresh for better melting
Variations and Substitutions
- Vegetable Options:
- Cauliflower instead of broccoli
- Add carrots or zucchini
- Mix in mushrooms
- Include spinach or kale
- Cheese Variations:
- Sharp cheddar for stronger flavor
- Gruyere for elegance
- Parmesan for Italian twist
- Dairy-free cheese for vegan version
- Dietary Modifications:
- Gluten-free flour blend for celiac-friendly version
- Plant-based milk for dairy-free option
- Egg substitutes for vegan version
Common FAQs
Q: Can I prepare this ahead of time?
A: Yes! Assemble everything except the sauce, prepare separately, combine and bake when ready.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this dish?
A: Yes, freeze for up to 2 months. Thaw overnight before reheating.
Q: Why add milk to the boiling water?
A: It helps maintain the bright green color of broccoli and adds tenderness.
Storage and Make-Ahead Tips
Storage Options:
- Refrigerated: Up to 3 days in airtight container
- Frozen: Up to 2 months well-wrapped
Reheating Instructions:
- Oven: 350°F (175°C) for 15-20 minutes
- Microwave: 2-3 minutes on medium power
Make-Ahead Steps:
- Blanch vegetables up to 24 hours ahead
- Prepare sauce up to 12 hours in advance
- Assemble entire dish up to 4 hours before baking
- Store components separately for best results
Serve hot as a main vegetarian dish or as a spectacular side dish that will steal the show at any gathering.