Broccoli & Spinach Gratin
I originally found this recipe in a Wegman's store circular as "cauliflower spinach gratin." My kids hate cauliflower, but LOVE this dish with broccoli! And it's super quick and easy to throw together.
I originally found this recipe in a Wegman's store circular as "cauliflower spinach gratin." My kids hate cauliflower, but LOVE this dish with broccoli! And it's super quick and easy to throw together.
- Carbohydrate 32.2981333333333 g
- Cholesterol 0.373333333333333 mg
- Fat 3.48819322849166 g
- Fiber 4.46399993896484 g
- Protein 8.1328 g
- Saturated Fat 0.706212323656795 g
- Serving Size 1 1 Serving (140g)
- Sodium 690.154681197903 mg
- Sugar 27.8341333943685 g
- Trans Fat 0.546505008627554 g
- Calories 187 calories
Step-by-step
- Preheat oven to 350 degrees.
- Add broccoli and spinach to large mixing bowl; season to taste with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside.
- Make topping: Combine remaining 1/2 cup of bread crumbs and remaining basting oil in small bowl. Set aside.
- Grease baking dish with olive oil; add vegetable-cheese mixture to dish.
- Bake 40 min, uncovered, stirring halfway through cooking time. Remove from oven; sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown.
Substituting cauliflower with denser broccoli florets fundamentally alters the moisture release during baking, requiring precise temperature management at 350 degrees Fahrenheit to prevent the alfredo sauce from breaking down into an oily separation. Standard ceramic baking dishes retain heat differently than thin metal pans, which means selecting a heavy 9-by-13-inch stoneware vessel ensures even heat distribution across the 40-minute initial bake without scorching the dairy at the edges. When dividing the seasoned bread crumbs between the main vegetable mixture and the final oil-coated topping, reserve the exact ratio specified so the surface achieves a crisp crunch rather than dissolving into the sauce during the final 15 minutes in the oven.
Stirring the casserole precisely halfway through the first baking phase redistributes accumulated vegetable water and prevents the spinach from matting into dense, unpalatable pockets at the bottom of the dish. Incorporating raw baby spinach directly into the mixture without prior blanching works because the high water content steams the greens adequately inside the heavy alfredo coating, though folding them thoroughly ensures no dry clumps remain.
Adapting this dish for specific dietary needs involves substituting standard dairy-free alfredo sauces and plant-based mozzarella shreds, noting that starches in vegan cheeses melt differently and may require shortening the final browning window by a few minutes to avoid burning. Gluten-free panko or crushed gluten-free crackers can replace standard wheat bread crumbs, though oil absorption rates will vary depending on the grain base used.
Leftovers keep safely in an airtight container in the refrigerator for up to three days, but reheating must be done gently on lower power settings in a microwave or covered with foil in a 325-degree oven to restore moisture to the thickened dairy sauce without drying out the broccoli stems.
