Christine Gallary’s journey into the culinary world began in the bustling streets of Oakland’s Chinatown, where her family’s passion for Chinese cuisine ignited her love for food. This early exposure set the foundation for her culinary adventures, leading her to pursue a formal education in one of the world’s most esteemed culinary institutions, Le Cordon Bleu in Paris. It was here that Christine honed her skills and earned a Diplôme de Cuisine, specializing in French cooking, which later influenced her unique take on classic dishes like Broccoli au Gratin.
After her rigorous training in Paris, Christine returned to the United States, where she embarked on a significant career in recipe testing and development. She joined the test kitchens of Cook’s Illustrated and CHOW, where she developed a deep appreciation for the science of cooking. Her role involved meticulously testing recipes to ensure they were not only foolproof but also palatable for home cooks. This experience was crucial in shaping her approach to cooking, emphasizing accuracy and a methodical understanding of culinary techniques.
Christine’s career further blossomed as she took on roles that bridged her love for food with her skill in recipe development. She contributed to the James Beard-award winning cookbook for Mister Jiu’s in San Francisco’s Chinatown, where she revisited her roots by incorporating traditional Chinese techniques into modern recipes. Her work reflects a fusion of her early culinary influences and her formal training, making her dishes like Broccoli au Gratin not just meals but stories told through food.
Living in San Francisco, a melting pot of cultures and cuisines, Christine continues to explore new ingredients and culinary styles. Her favorite dishes to cook at home remain those that echo her grandmother’s Cantonese cooking, bringing her culinary journey full circle from the vibrant alleys of Oakland’s Chinatown to the sophisticated kitchens of Paris and back to the diverse flavors of San Francisco.
| Stage | Description | Location | Key Achievements |
|---|---|---|---|
| Early Exposure | Ignited love for food through family’s passion for Chinese cuisine. | Oakland’s Chinatown | – |
| Formal Education | Pursued culinary studies and earned a Diplôme de Cuisine, specializing in French cooking. | Le Cordon Bleu, Paris | Specialized in French cooking |
| Career Development | Worked in test kitchens, emphasizing recipe testing and development. | USA (Cook’s Illustrated, CHOW) | Developed foolproof recipes for home cooks |
| Professional Contributions | Contributed to James Beard-award winning cookbook, incorporating Chinese techniques into modern recipes. | San Francisco | James Beard-award winning cookbook for Mister Jiu’s |
| Current Focus | Explores new ingredients and culinary styles, drawing on her grandmother’s Cantonese cooking. | San Francisco | Favorite dishes echo Cantonese cooking |
Contents
Recipe Overview
Dish Description
Broccoli au gratin is a classic, comforting bake that turns simple ingredients into a sumptuous side dish or a hearty main course. This dish combines tender broccoli florets enveloped in a creamy, cheesy sauce, topped with a golden, crispy layer of breadcrumbs and Parmesan cheese. The result is a delicious gratin that perfectly balances the earthiness of broccoli with rich, indulgent flavors.
Ingredients Highlight
Key ingredients for Broccoli au Gratin include:
Broccoli: The star of the dish, broccoli florets provide texture, flavor, and vital nutrients.
Cheddar Cheese: Sharp cheddar adds depth and creaminess to the sauce. Its bold flavor complements the broccoli beautifully.
Panko Breadcrumbs: These Japanese breadcrumbs are larger and lighter than traditional breadcrumbs, providing a crispy topping that contrasts with the creamy interior.
Parmesan Cheese: Aged Parmesan brings a salty, nutty element to the breadcrumb topping, enhancing the gratin’s golden crust.
| Aspect | Details |
|---|---|
| Description | A classic, comforting bake that combines tender broccoli florets in a creamy, cheesy sauce, topped with a golden, crispy layer of breadcrumbs and Parmesan cheese. |
| Main Ingredient | Broccoli – provides texture, flavor, and nutrients. |
| Cheeses Used | Cheddar Cheese – adds depth and creaminess; Parmesan Cheese – brings a salty, nutty element to the topping. |
| Breadcrumbs | Panko Breadcrumbs – Japanese breadcrumbs that provide a light, crispy texture to contrast with the creamy interior. |
Cooking Process
Key Techniques and Ingredients
Au gratin is a culinary technique used to describe dishes that are sprinkled with breadcrumbs or cheese and browned to create a crispy top layer. In Broccoli au Gratin, this technique not only enhances the dish’s texture but also adds a rich flavor profile through the combination of cheeses and breadcrumbs.
Step-by-Step Cooking Guide
Preparations
Oven Settings: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough to create a beautifully browned top.
Dish Preparation: Grease an 8-inch square baking dish with butter or cooking spray to prevent sticking and set it on a baking sheet to catch any spills during baking.
Ingredient Preparation
Cutting Broccoli: Start by cutting 1 1/2 pounds of broccoli crowns into 1-inch florets, including some of the stems, which add texture and flavor. If using stems, peel the tough outer layer and slice them into half-inch thick pieces.
Preparing Cheese and Onions: Shred 8 ounces of sharp cheddar cheese and dice half a medium yellow onion. The onion will be sautéed to add a subtle sweetness to the gratin.
Cooking Sequence
Making the Cheese Sauce:
- Melt 5 tablespoons of unsalted butter in a large pot over medium heat. Set aside 1 tablespoon of melted butter for the breadcrumb topping.
- Add the diced onion to the pot with the remaining butter and cook until soft and translucent, about 5 minutes.
- Stir in 3 tablespoons of all-purpose flour and 1/2 teaspoon of dry mustard (or 1 1/2 teaspoons of Dijon mustard) to form a roux, cooking for about 1 minute until the flour is well incorporated.
- Gradually pour in 2 cups of whole or 2% milk, stirring constantly until the mixture simmers and thickens.
- Add the shredded cheddar and 3/4 teaspoon of kosher salt, continuing to stir until the cheese is melted and the sauce is smooth.
Combining Ingredients:
- Add the prepared broccoli to the cheese sauce, ensuring each piece is well-coated.
- Transfer the broccoli and sauce mixture into the prepared baking dish, spreading it into an even layer.
Baking:
- In a small bowl, mix the reserved melted butter with 1/3 cup of panko breadcrumbs and 2 tablespoons of grated Parmesan cheese.
- Evenly sprinkle the breadcrumb mixture over the broccoli.
- Bake in the preheated oven for about 30 minutes, or until the broccoli is tender and the top is bubbly and golden-brown. For an extra crispy top, broil for 2-3 minutes at the end.
Allow the Broccoli au Gratin to cool for about 10 minutes before serving to let the sauce thicken slightly. This resting period ensures each serving is perfectly creamy and satisfying.
| Step | Technique | Description |
|---|---|---|
| Preparations | Oven and Dish Setup | Preheat oven to 425°F and grease an 8-inch square baking dish. |
| Ingredient Preparation | Cutting and Shredding | Cut broccoli into florets and dice onion. Shred cheddar cheese. |
| Making the Cheese Sauce | Cooking and Combining | Melt butter, sauté onion, create a roux with flour and mustard, gradually add milk, and then cheese until smooth. |
| Combining Ingredients | Mixing | Combine broccoli with cheese sauce and transfer to the baking dish. |
| Baking | Assembling and Baking | Top with a mixture of melted butter, panko breadcrumbs, and Parmesan cheese. Bake for 30 minutes and broil for 2-3 minutes for a crispy top. |
| Finishing | Cooling | Let rest for 10 minutes before serving to allow the sauce to thicken. |
Nutritional and Adaptation Options
Nutritional Information
Broccoli au Gratin is a comforting and flavorful dish, but it’s also important to be mindful of its nutritional content, especially for those watching their intake of certain nutrients. The dish primarily consists of broccoli, cheese, milk, and breadcrumbs, making it rich in several key nutrients.
- Broccoli is a nutritional powerhouse, providing high levels of vitamins C and K, as well as dietary fiber, which supports digestion and overall health. It’s also low in calories, making it a healthy base for the dish.
- Cheddar Cheese contributes significantly to the dish’s calorie count and fat content. It is a good source of calcium and protein, which are essential for bone health and muscle maintenance. However, it is also high in saturated fats and sodium, which should be consumed in moderation.
- Panko Breadcrumbs and Parmesan Cheese add to the caloric and sodium content but also contribute to the dish’s texture and flavor. Parmesan is particularly high in calcium and protein but, like cheddar, contains sodium and fat.
A typical serving of Broccoli au Gratin (about 1/6th of the dish) contains approximately 250-350 calories, depending on the specific ingredients and quantities used. This serving provides a balanced mix of macronutrients, including carbohydrates from the breadcrumbs, proteins from the cheese, and fats from both the cheese and the milk.
Adaptations for Dietary Needs
One of the great things about Broccoli au Gratin is its adaptability. Whether you’re accommodating dietary restrictions or simply trying to use what’s in your kitchen, there are several ways to modify the recipe.
Options for Using Frozen Broccoli
Frozen broccoli is a convenient alternative to fresh broccoli, especially when fresh produce is out of season or when time is of the essence. To use frozen broccoli in this dish:
Thaw and Drain: Make sure to thaw the broccoli thoroughly and squeeze out any excess water. This step is crucial to prevent the dish from becoming watery, which can dilute the flavors and affect the texture.
Cooking Adjustments: Since frozen broccoli is often pre-blanched, it may cook faster than fresh broccoli. Monitor the dish closely during baking to ensure the broccoli is tender but not overcooked.
Suggestions for Alternative Cheeses or Gluten-Free Breadcrumbs
For those with dietary restrictions, there are several ways to adapt the Broccoli au Gratin recipe:
Alternative Cheeses: If you’re looking to reduce the fat or sodium content, consider using lower-fat cheese options like reduced-fat cheddar. Alternatively, you can experiment with different cheeses like Gruyère or Swiss, which offer a slightly different flavor profile while still melting well. For a vegan version, dairy-free cheese made from cashews or almonds can be used, although the flavor and texture will differ slightly.
Gluten-Free Breadcrumbs: If you’re following a gluten-free diet, swap out the panko breadcrumbs for gluten-free breadcrumbs. These are widely available in most supermarkets and can be used in the same quantities as regular breadcrumbs. Alternatively, you could use crushed gluten-free crackers or almond meal for a unique, crunchy topping.
| Component | Nutritional Impact | Adaptations |
|---|---|---|
| Broccoli | High in vitamins C and K, dietary fiber; low in calories. | Use frozen broccoli, thaw and drain well to prevent watery texture. |
| Cheddar Cheese | High in calories, saturated fats, and sodium; good source of calcium and protein. | Opt for low-fat or different cheeses like Gruyère, or use vegan cheese for dairy-free needs. |
| Panko Breadcrumbs & Parmesan Cheese | Contributes to caloric and sodium content; Parmesan is high in calcium and protein. | Use gluten-free breadcrumbs or alternatives like crushed gluten-free crackers or almond meal for gluten sensitivities. |
Serving Suggestions
Complementary Dishes
Broccoli au Gratin is versatile and pairs well with a variety of main courses and sides. Here are some ideas:
As a Vegetarian Main Course: Serve the gratin with a simple green salad dressed with a light vinaigrette to balance the richness of the cheese. A side of skillet potatoes or roasted sweet potatoes also complements the dish, adding a hearty element.
Next to Pork Tenderloin: The creamy, cheesy gratin is an excellent side for roasted or grilled pork tenderloin. The savory flavors of the pork enhance the richness of the gratin, creating a well-rounded meal.
With Roasted Chicken: A simply roasted chicken pairs beautifully with Broccoli au Gratin. The gratin’s creamy texture contrasts nicely with the crisp skin of the chicken, making for a satisfying combination.
With a Green Salad: For a lighter meal, consider serving the gratin with a green salad featuring oranges, avocados, and green onions. The fresh, citrusy flavors of the salad provide a refreshing counterpoint to the gratin’s richness.
Presentation Tips
Presentation can elevate Broccoli au Gratin from a simple comfort food to a visually appealing dish suitable for a special occasion:
Serving Temperature: For the best flavor and texture, allow the gratin to cool for about 10 minutes after baking before serving. This brief resting period helps the sauce thicken and the flavors to meld together.
Plating: Serve the gratin directly from the baking dish, allowing guests to see the golden, bubbly top. For a more formal presentation, portion the gratin onto individual plates using a large spoon or spatula. Make sure each serving has a good balance of broccoli, sauce, and crispy topping.
Garnishing: A sprinkle of fresh herbs, such as chopped parsley or chives, adds a pop of color and freshness to the dish. You could also add a small wedge of lemon on the side, which diners can squeeze over the gratin for a burst of acidity to cut through the richness.
By considering nutritional content, adapting for dietary needs, and carefully presenting the dish, Broccoli au Gratin can be both a delicious and health-conscious addition to any meal.
| Pairing | Complementary Dishes | Presentation Tips |
|---|---|---|
| Vegetarian Main Course | Serve with a simple green salad and skillet or roasted sweet potatoes. | Allow gratin to cool for 10 minutes before serving. Serve directly from the baking dish or portion onto plates. |
| With Pork Tenderloin | Accompany with roasted or grilled pork tenderloin to complement the creamy, cheesy gratin. | Add a garnish of fresh herbs like parsley or chives to enhance visual appeal and add freshness. |
| With Roasted Chicken | Pair with simply roasted chicken; the crisp chicken skin contrasts well with the creamy gratin. | Include a small wedge of lemon on the side for diners to add a burst of acidity. |
| With a Green Salad | Serve with a green salad featuring oranges, avocados, and green onions for a light meal. | Ensure each serving has a good balance of broccoli, sauce, and crispy topping for a formal presentation. |
Additional Tips and Tricks
Recipe Notes
Broccoli au Gratin is a versatile and forgiving dish, but a few extra tips can help you achieve the best results every time. Here’s how to make the most of this recipe:
Make-Ahead Tips
One of the great things about Broccoli au Gratin is that it can be prepared ahead of time, making it an excellent choice for busy days or when you’re hosting a dinner party. Here’s how to do it:
Prepare the Cheese Sauce in Advance: The cheese sauce can be made up to two days ahead. After preparing the sauce, allow it to cool completely before storing it in an airtight container in the refrigerator. When you’re ready to assemble the dish, simply reheat the sauce over medium heat, stirring occasionally until it’s smooth and bubbly. Then, proceed with adding the broccoli and assembling the gratin.
Pre-Cut the Broccoli: You can also prepare the broccoli in advance. Cut the broccoli into bite-sized pieces and store them in a sealed container in the refrigerator for up to two days. This step saves time on the day you plan to cook the gratin.
Assemble and Store: If you’re planning to bake the gratin later, you can assemble the entire dish (without baking) and cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours. When ready to bake, remove the covering and bake as directed, adding a few extra minutes to the baking time if the dish is cold from the fridge.
Storage Recommendations
If you have leftovers, Broccoli au Gratin stores well and can be enjoyed for days:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, warm individual portions in the microwave or reheat the entire dish in the oven at 350 degrees Fahrenheit until warmed through. Cover the dish with foil during reheating to prevent the top from over-browning.
Freezing: While freezing is an option, be aware that the texture of the broccoli and the sauce may change slightly upon thawing and reheating. If you decide to freeze the dish, do so in an airtight container for up to two months. Thaw overnight in the refrigerator before reheating in the oven.
Expert Advice
Christine Gallary brings a wealth of experience to her recipes, and her tips can make a significant difference in achieving the perfect au gratin texture:
Don’t Skip the Roux: The roux (a mixture of butter and flour) is essential for creating a thick, creamy cheese sauce that clings to the broccoli. Stirring the flour into the melted butter and cooking it briefly before adding milk ensures the flour is cooked through, eliminating any raw flour taste and helping to achieve a smooth sauce.
Use High-Quality Cheese: Christine emphasizes the importance of using good-quality, sharp cheddar cheese. The flavor of the cheese is central to the dish, so opt for a cheese that you enjoy eating on its own. She also suggests grating the cheese yourself rather than using pre-shredded cheese, as pre-shredded varieties often contain anti-caking agents that can affect the texture of the sauce.
Avoid Overcooking: Overcooking can cause the broccoli to become mushy and the sauce to separate. To prevent this, keep a close eye on the dish during the final stages of baking. The gratin is done when the broccoli is tender and the sauce is bubbly. If the top isn’t brown enough for your liking, a quick broil for a minute or two should do the trick.
Rest Before Serving: Allowing the gratin to rest for 10 minutes after baking is a crucial step. This resting period lets the sauce thicken slightly, making it easier to serve and more cohesive on the plate.
| Category | Tips and Advice |
|---|---|
| Make-Ahead Tips |
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| Storage Recommendations |
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| Expert Advice |
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Christine Gallary’s impact on home cooking is profound, blending her diverse culinary background with a passion for creating accessible, delicious recipes. Her experience ranges from the vibrant streets of Oakland’s Chinatown to the classical kitchens of Le Cordon Bleu in Paris, all of which influence her approach to food. This fusion of cultures and techniques is evident in her Broccoli au Gratin recipe, which combines the comforting familiarity of a classic dish with refined, thoughtful execution.
Her dedication to rigorous recipe testing ensures that home cooks can recreate her dishes with confidence, knowing that the results will be both flavorful and satisfying. Christine’s ability to translate her culinary expertise into recipes that are approachable for all skill levels is a testament to her skill and love for food.
If you haven’t tried making Broccoli au Gratin before, this recipe is the perfect place to start. Not only is it a comforting and delicious dish, but it also offers a wonderful opportunity to experiment with flavors and techniques. Whether you stick to the classic version or explore variations with different cheeses or vegetables, you’re sure to create something that brings joy to your table.