This Broccoli Gratin with Swiss and Parmesan is a deliciously healthy option for a Thanksgiving side dish, and it’s low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly; use the Recipes-by-Diet-Type Index to find more recipes like this one.
I love, love, love Thanksgiving, and 2015 is the 11th year I’ve been sharing Carb-Conscious Thanksgiving Recipes on this blog. There have been some definite favorites along the way, and this Broccoli Gratin with Swiss and Parmesanis 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, but it’s still relatively high in fat like all gratin recipes are, so for the South Beach Diet this is probably best as a once-in-a-while treat. But 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 was updated with better photos, November 2015. For these new photos I increased the recipe to a larger size that serves 6-8 people. If you want the smaller original size that serves 4-6, use the printer friendly link below for that recipe.)
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.
Bake about 30 minutes, or a little longer if you like it well-browned like I do. Serve hot.
And just for fun, here’s the original photo for this recipe from back in November 2008, not bad at all for those days!
Broccoli Gratin with Swiss and Parmesan
(Makes 6-8 servings, recipe adapted slightly from A Pinch of Salt Lake.)
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
Preheat oven to 375F. 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.) When water starts to boil, put broccoli in and cook exactly 2 minutes (just until the broccoli turns bright green.) Immediately dump broccoli into a colander placed in the sink and let drain well.
Spray a low-sided glass or crockery casserole dish with non-stick spray or olive oil. Put broccoli in casserole dish, spreading out into close to a single layer.
Stir together mayo, lemon juice, Dijon mustard and black pepper, then mix in finely chopped green onion and finely grated swiss cheese. 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.) Sprinkle parmesan cheese over mayo-cheese mixture. (On Thanksgiving Day, this could be made ahead up to this point and kept in the refrigerator. Let come to room temperature before baking.)
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. Serve hot.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
All the ingredients in this dish are low-carb foods, making this a better choice for low-carb diets than many traditional Thanksgiving vegetable dishes. But this recipe is relatively high in fat, so 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.
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.