Broccoli Cheddar Gratin
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Broccoli Cheddar Gratin

Broccoli Cheddar Gratin

with Parmesan Garlic Breadcrumbs


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time5 minutes


/ serving 8 people

40 ounce

Broccoli Florets

12 ounce

Cream Sauce Base

(Contains Milk)

6 ounce

White Cheddar Cheese

(Contains Milk)

¾ cup

Panko Breadcrumbs

(Contains Wheat)

6 tablespoon

Parmesan Cheese

(Contains Milk)

1 ounce

Cheese Roux Concentrate

(Contains Milk)

1 tablespoon

Fry Seasoning

2 teaspoon

Garlic Powder

Not included in your delivery



3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories330 kcal
Fat23 g
Saturated Fat14 g
Carbohydrate21 g
Sugar5 g
Dietary Fiber4 g
Protein13 g
Cholesterol70 mg
Sodium600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Baking Sheet
Small pot
Baking Dish
Plastic Wrap
Medium Bowl



PREP: Adjust rack to top position and preheat oven to 450 degrees. Fill a large pot halfway with generously salted water and bring to a boil. Wash and dry produce. Cut broccoli into bite-size pieces, if necessary.


COOK BROCCOLI: Once water is boiling, add broccoli; cook until bright green and tender, 2-4 minutes. Drain, vigorously shaking strainer to drain off as much water as possible, then transfer to a paper-towel lined baking sheet; blot dry with more paper towels until as much water as possible is removed.


MAKE SAUCE: Heat cream sauce base and cheese roux in a small pot over medium-high heat until bubbling and gently steaming, then reduce heat to medium and stir in Cheddar cheese, Fry Seasoning, and half the garlic powder. Remove pot from heat.


ASSEMBLE GRATIN: Once broccoli is cooked and drained, transfer to a 9-inch by 9-inch square baking dish (or other similarly sized baking dish). Pour cheese sauce over broccoli and toss to coat. Taste and season with salt and pepper. Cover with plastic wrap and place in refrigerator until ready to bake.


MAKE BREADCRUMBS: Place 2 TBSP butter in a medium, microwave-safe bowl. Cover with plastic wrap; microwave until melted, 60 seconds. Stir in panko and remaining garlic powder, then stir in Parmesan cheese. Season with salt and pepper.


ASSEMBLE & BAKE: Top broccoli mixture with breadcrumbs. Bake on top rack until sauce is bubbling and breadcrumbs are golden brown, 20-25 minutes. TIP: Broil in the last 1-2 minutes if breadcrumbs need more browning, but watch carefully so that they don’t burn!


SERVE: Let gratin cool for 10 minutes before serving; serve.