Broccoli & Tomato Gratin

Serves: 4–6 | Prep: 15 min | Cook: 25–30 min

Ingredients:

Vegetables:

1 large head broccoli, cut into florets (about 4 cups)
3–4 Roma tomatoes or 2 cups cherry tomatoes, sliced
1 Tbsp olive oil
Salt and pepper

Cheese Sauce:

2 Tbsp butter
2 Tbsp all-purpose flour
1½ cups whole milk, warmed
1 garlic clove, minced
½ tsp Dijon mustard
Pinch of nutmeg (optional)
1 cup shredded Gruyère or sharp cheddar
¼ cup grated Parmesan
Salt and pepper

Topping:

⅓ cup panko breadcrumbs
2 Tbsp melted butter or olive oil
2 Tbsp grated Parmesan
½ tsp dried Italian seasoning

Instructions

1. Blanch the Broccoli
Preheat oven to 400°F (200°C) . Drop broccoli florets into salted boiling water for 2 minutes. Drain and rinse under cold water to stop cooking. Pat dry.

2. Layer the Vegetables
Grease a 9×13 or similar gratin dish. Arrange blanched broccoli and sliced tomatoes in alternating layers or rows. Drizzle with 1 Tbsp olive oil, season with salt and pepper.

3. Make the Cheese Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly pour in warm milk, whisking constantly until smooth. Add garlic, mustard, and nutmeg. Simmer 2–3 minutes until thickened. Remove from heat, stir in Gruyère and Parmesan until melted. Season with salt and pepper.

4. Assemble
Pour the cheese sauce evenly over the vegetables. Mix breadcrumbs with melted butter, Parmesan, and Italian seasoning. Sprinkle over the top.

5. Bake
Bake 20–25 minutes until bubbly and golden brown on top. Let rest 5 minutes before serving.

Variations

Add protein: Fold in shredded rotisserie chicken or crispy bacon bits.
Extra veggies: Cauliflower, zucchini rounds, or sautéed spinach all work.
Low-carb: Skip the breadcrumbs, top with extra cheese and broil until golden.