web analytics
Kalyn's Kitchen

Broccoli Gratin with Swiss and Parmesan (VIDEO)

This Broccoli Gratin with Swiss and Parmesan is a deliciously healthy side dish option for Thanksgiving or any time you’re making a special meal. Use Thanksgiving Recipes for more Thanksgiving ideas, or check out the Diet-Type Index to find more low-carb recipes like this one.

Click here to PIN Broccoli Gratin with Swiss and Parmesan.

Watch the video to see if you’d like to make
Broccoli Gratin with Swiss and Parmesan!

Broccoli Gratin with Swiss and Parmesan found on KalynsKitchen.com

I love, love, love Thanksgiving, and 2015 is the 11th year I’ve been sharing Thanksgiving recipe ideas on this blog. There have been some definite favorites along the way, and this Broccoli Gratin with Swiss and Parmesan is a dish I’ve made over and over for Thanksgiving.

The recipe was adapted from one I saw in A Pinch of Salt Lake, a book published by the Junior League of Salt Lake, and I love this cheesy broccoli that’s definitely fresher-tasting and a bit lighter than the canned soup version of Broccoli with Cheese Sauce that quite a few people in my family still like.

Broccoli Gratin with Swiss and Parmesan is low-carb and gluten-free, and if you’re looking for a more carb-conscious vegetable option for Thanksgiving, I think this recipe is perfect. Here are my picks for The BEST Low-Carb and Gluten-Free Thanksgiving Side Dishes, in case you’d like more ideas. And if you really like broccoli, look after the recipe for 10 more ideas for Thanksgiving-worthy broccoli, enjoy!

Broccoli Gratin with Swiss and Parmesan [found on KalynsKitchen.com]

Blanch the broccoli just two minutes minutes in boiling salted water, then drain well. Mix together grated Swiss cheese, mayo, lemon juice, Dijon, and finely chopped green onion to make the cheese topping. Put drained broccoli in a low-sided glass or crockery casserole dish, then spread the cheese topping over the top. Sprinkle the finely grated parmesan over the top.

Broccoli Gratin with Swiss and Parmesan found on KalynsKitchen.com

Bake about 30 minutes, or a little longer if you like it well-browned like I do. Serve hot.

More Ideas for Thanksgiving Broccoli

Roasted Broccoli with Soy Sauce and Sesame Seeds from Kalyn’s Kitchen
Apple Broccoli Salad ~ Dinners, Dishes, and Desserts
Barely Blanched Broccoli Salad with Feta and Fried Almonds ~ Kalyn’s Kitchen
Sriracha Honey Roasted Broccoli ~ Barefeet in the Kitchen
Sweet and Sour Broccoli Salad ~ Kalyn’s Kitchen
Garlic Parmesan Roasted Broccoli ~ Crunchy Creamy Sweet
Roasted Broccoli with Garlic from Kalyn’s Kitchen

More Low-Carb Thanksgiving Recipes:

25+ Deliciously Healthy Low-Carb and Gluten Free Holiday Side Dishes, Appetizers, and Salads
The BEST Low Carb and Gluten-Free Thanksgiving Side Dishes
Ten Favorite Low-Carb Green Vegetable Recipes

Broccoli Gratin with Swiss and Parmesan

This Broccoli Gratin with Swiss and Parmesan is a great option for a Thanksgiving side dish.


  • 8 cups bite-size broccoli flowerets
  • 1 1/2 cups finely grated swiss cheese
  • 8 T mayo (use a combination of light and full-fat mayo if you prefer)
  • 1 1/2 T fresh squeezed lemon juice
  • 3/4 tsp. Dijon mustard
  • fresh ground black pepper to taste
  • 3 T finely chopped green onions
  • 1/4 cup finely grated Parmesan cheese


  1. Preheat oven to 375F.
  2. Bring large pot of salted water to a boil while you trim broccoli and cut into small flowerets. (I leave on a fair amount of the stem, but if stems are thick I recommend peeling some of the stem with a vegetable peeler.)
  3. When water starts to boil, put broccoli in and cook exactly 2 minutes (just until the broccoli turns bright green.)
  4. Immediately dump broccoli into a colander placed in the sink and let drain well.
  5. Spray a low-sided glass or crockery casserole dish with non-stick spray or olive oil.
  6. Put broccoli in casserole dish, spreading out into close to a single layer.
  7. Stir together mayo, lemon juice, Dijon mustard and black pepper, then mix in finely chopped green onion and finely grated swiss cheese.
  8. Spread mayo-cheese mixture over the top of broccoli (I used a rubber scraper to do this. This is not a sauce that will completely cover the broccoli, but a thin layer of cheese sauce on the top.)
  9. Sprinkle parmesan cheese over mayo-cheese mixture.
  10. On Thanksgiving Day, this could be made ahead up to this point and kept in the refrigerator. Let come to room temperature before baking.
  11. Bake uncovered for about 30 minutes, or until cheese is melted and slightly browned on top. (I baked the broccoli gratin in the photos for exactly 32 minutes.
  12. Serve hot.


This recipe adapted slightly from A Pinch of Salt Lake.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
All the ingredients in this Broccoli Gratin with Swiss and Parmesan are low-carb foods, making this a better choice for low-carb diets than many traditional Thanksgiving vegetable dishes.  This recipe is relatively high in fat which won’t matter to many low-carb eaters, but if you’re following The South Beach Diet, it’s probably a “once-in-a-while treat”.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information.

Pinterest image of Broccoli Gratin with Swiss and Parmesan

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

86 comments on “Broccoli Gratin with Swiss and Parmesan (VIDEO)”

  1. This broccoli gratin with swiss and parmesan looks so zesty and tasty! Absolutely love your creative idea! Thanks for sharing!

  2. Pingback: 46 Keto & Low Carb Side Dishes That Take Dinner To A New Level - Word To Your Mother

  3. I had tried many recipes with Broccoli.But this is something new to me!
    Thanks for it Kalyn

  4. Pingback: Keto Diet Side Dishes for the Holidays. Ketogenic recipe round up!

  5. A deliciously healthy choice for a Thanksgiving side dish

  6. Pingback: Keto Side Dish Recipes That Take Dinner To A New Level: 46 Mouth Watering Low Carb Recipes - Word To Your Mother

  7. Pingback: 45 Healthy Holiday Side Dishes for Thanksgiving, Christmas, and Hanukkah! | Fit Foodie Finds

  8. I am a huge fan of cheese veggie gratins. My family will love this broccoli version! Thank you for linking up to my recipe, Kalyn!

  9. This is my first recipe using broccoli and it was really amazing! I also read below and tried using broccoli and cauliflower. Thanks a lot!

  10. This was so good almost better than the skillet chicken cordon bleu I served with it!. We have started keto again this week. We were very successful last year losing 40lb each in less than 4 months. At 50 years old I became pregnant for the first time in my life. I went on to have two miscarriages in 10 months. As sad as that was regaining the 40 lb is a constant reminder. So heres hoping we are sucessful and can make a lifelong change from eating so many carbs. Oddly when I was pregnant all I wanted was carbs, crunchy carbs. I couldnt stomach most vegetables either. It has taken 4 months for me to get to the place where I could get back to eating vegetables and start to cook again. Easy successful recipes like this make my transition so much easier.  I didnt have enough swiss cheese so I used mozzerella instead. But I will try the swiss and even cheddar to go with many entrees.

  11. Pingback: 250 Best Keto Recipes | Prudent Penny Pincher

  12. Is there anything you could substitute the mayo for? I am not a fan of mayo at all unfortunately. 

  13. Could this be made the day before?

    • I haven’t done it, but I think you could cook the broccoli, drain well, cover with the gratin topping, and the cover and refrigerate and finish baking the next day. You need to let it come to room temperature before you bake, or add a little more time in the oven. Love to hear how it works, I can’t think of any reason why it won’t!

  14. Pingback: Barely-Blanched Broccoli Salad with Feta and Fried Almonds – Paleocious

  15. I hate broccoli but in combine with Swiss cheese and Parmesan i hope it will be tasty. Thanks for sharing Kalyn!

  16. I had tried many recipes with Broccoli.
    But this is something new to me!
    Thanks for it Kalyn 🙂

  17. This is a go to recipe for big family dinners. I use a combo of broccoli and cauliflower.

  18. This looks really good! I'm just curious why you say 8T instead of 1/2 cup?

  19. I haven't tried it with frozen broccoli, but I don't think it would be nearly as good. The frozen broccoli seems like it will get too soft in a recipe like this. You could try it with a shorter cooking time and see what you think.

  20. Can you use frozen broccoli? It's not in season here, yet. Thank you!

  21. Kit, so glad you liked it. I love the blend of cheeses you used!

  22. This was winner today at a church lunch. It was almost gone before I had a chance to get a serving. I used a combination of cheddar and Gruyere along with the Parmesan cheese. So delicious. Thanks for this great and simple recipe.

  23. Barbara, I haven't. I like the creaminess of "real mayo" mixed with light mayo.

  24. Have you made the recipe just using the light mayo?

Leave a comment »