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Broccoli Gratin with Mustard-Cheese Streusel recipe

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  1. 4 tablespoons - butter 1/2 stick
  2. 1/3 cups - onion minced
  3. 2 cloves - garlic minced
  4. 1/2 teaspoons - dry mustard
  5. 4 tablespoons - Dijon mustard
  6. 2 1/2 cups - fresh breadcrumbs made from crustless sourdough bread
  7. 1 cups - grated Parmesan cheese (about 3 ounces) packed
  8. 12 cups - broccoli florets (from about 3 pounds broccoli crowns)
  9. 1/2 cups - whipping cream


Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.

Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.


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