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Purple Sprouting Broccoli Gratin with Cheese Sauce and Toasted Brioche

Indulgent purple sprouting broccoli baked in a rich cheese sauce, topped with golden brioche croutons and Lincolnshire Poacher cheese.

VegetarianComfort FoodMain CourseCheeseBroccoli

Estimated Nutrition

Per Serving Total
Calories 953.6 kcals 3814.2 kcals
Carbohydrates 39.1 grams 156.4 grams
Fat 74.2 grams 296.8 grams
Protein 34.6 grams 138.4 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tsp
English Mustard
1
tsp
Worcestershire Sauce
check for vegetarian/vegan varieties
1
tbsp
Cider Vinegar
Dairy
100
g
Butter
unsalted
450
ml
Full-Fat Milk
200
g
Cheddar
grated
150
g
Lincolnshire Poacher Cheese
grated
Fruits
1
piece
Lemon
juice only
GrainsCereals
50
g
Plain Flour
0.5
loaf
Brioche
sliced into 1cm cubes
OilsFats
3
tbsp
Olive Oil
Vegetables
400
g
Purple Sprouting Broccoli
50
g
Mixed Salad Leaves

Steps

  • Preheat the grill to high.
  • Melt 50g of butter in a pan and stir in the flour for two minutes.
  • Gradually whisk in the milk, mustard, Worcestershire sauce, and cheddar until smooth.
  • Boil the broccoli in water for 2-3 minutes then drain.
  • Fry the brioche cubes in the remaining butter for two minutes until golden-brown.
  • Layer broccoli, sauce, and brioche in a dish, top with Lincolnshire Poacher cheese, and grill.
  • Whisk oil, vinegar, and lemon juice together and toss with salad leaves.
  • Serve the gratin warm with the side salad.