Martha Stewart Baked Broccoli Custards

Martha Stewart baked broccoli custards are an easy side dish made with roasted broccoli, a creamy Gruyere béchamel and Parmigiano-Reggiano, ready in 75 minutes. Save these cheesy broccoli gratins for Thanksgiving, Sunday dinner or holiday potlucks, because each guest gets an individual serving.

Roast the broccoli until it's golden and crisp at the edges, because that browned flavor carries the whole dish. Skip it and you get steamed, watery florets that turn the creamy sauce bland.

Martha bakes this in six small 8-ounce gratin dishes instead of one big casserole, so every serving gets its own bubbly, browned cheese crust. She also splits the Gruyere, stirring half into the sauce and sprinkling the rest on top.

Martha Stewart Baked Broccoli Custards

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

340

kcal

Crisp roasted broccoli sits in a silky, nutmeg-scented cheese sauce under a blanket of melted Gruyere. Once baked, the edges turn bubbly and golden while the center stays soft and spoonable.

Ingredients

• 1 1/2 pounds broccoli, cut into florets (about 8 cups)
  

• 2 tablespoons extra-virgin olive oil
  

• Coarse salt and freshly ground pepper
  

• 3 tablespoons unsalted butter
  

• 3 tablespoons all-purpose flour
  

• 3 cups whole milk
  

• 2 tablespoons coarsely grated Parmigiano-Reggiano
  

• Pinch of freshly grated nutmeg
  

• 1 1/2 cups finely grated Gruyere (about 4 ounces)
  

Directions

• Roast the broccoli: Preheat the oven to 425°F, then toss 1 1/2 pounds broccoli florets with 2 tablespoons olive oil on a rimmed baking sheet. Season with salt and pepper, spread in a single layer and roast, turning once, for 20 to 25 minutes until golden and crisp.
• Cook the roux: Reduce the oven temperature to 325°F, then melt 3 tablespoons butter in a medium saucepan over medium-high heat. Add 3 tablespoons flour and cook, stirring, for 1 minute.
• Make the cheese sauce: Add 3 cups whole milk and whisk until the mixture just comes to a simmer. Then simmer gently, stirring constantly, for about 12 minutes until slightly thickened.
• Season the sauce: Remove the pan from the heat and stir in 2 tablespoons Parmigiano-Reggiano, a pinch of nutmeg and 1/2 cup Gruyere. Season with salt and pepper.
• Fill the dishes: Divide the roasted broccoli among six 8-ounce gratin dishes. Pour the sauce over the vegetables, then sprinkle with the remaining 1 cup Gruyere.
• Bake until bubbly: Set the gratin dishes on a rimmed baking sheet and bake for 23 to 25 minutes. They're ready when the tops are bubbly and golden brown in spots.
• Cool and serve: Let the custards cool slightly before serving. That way the sauce sets a little and nobody burns their tongue.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this as one large gratin instead of individual dishes?

Yes, a shallow two-quart dish works well. Bake it for about 40 minutes instead of 23 to 25, until the top is bubbly and golden brown in spots.

Can I assemble the broccoli custards ahead of time?

You can roast the broccoli and make the sauce a day ahead, then keep them separate in the fridge. Assemble and bake just before serving, adding a few extra minutes since the dishes start cold.

How do I store and reheat leftovers?

Cover the dishes and refrigerate for up to 3 days. Reheat at 325°F for about 15 minutes until warmed through, since the microwave can make the sauce separate.

What can I use instead of Gruyere?

Swiss, white cheddar or fontina all melt well and give a similar nutty flavor. Keep the Parmigiano-Reggiano in the sauce, because it adds the salty depth.

Why is my cheese sauce lumpy?

Lumps usually come from adding the milk too fast or not whisking enough. Pour the milk in gradually and whisk constantly, and if lumps still form, pass the sauce through a fine mesh strainer before pouring it over the broccoli.