Broccoli Gratin (VIDEO)
This low-carb Broccoli Gratin combines Swiss and Parmesan cheese for a delicious side dish for a special meal.
Through the years there have been some definite Thanksgiving side dish favorites on the blog, and this low-carb Broccoli Gratin is a dish I’ve made over and over, which makes it perfect to feature for Friday Favorites this week. And Thanksgiving is all about the side dishes, right?
I love this cheesy low-carb and Keto broccoli side dish that’s definitely fresher-tasting and lower in carbs than the canned soup version of Broccoli with Cheese Sauce that quite a few people in my family still like. And if you’re looking for a more carb-conscious vegetable option for Thanksgiving, I think this Broccoli Gratin recipe is perfect.
What ingredients do you need for this recipe?
- Swiss cheese
- lemon juice (I used my fresh-frozen lemon juice)
- Dijon mustard (affiliate link)
- black pepper
- green onions
- Parmesan cheese
What is a Gratin?
A Gratin is a dish where food is topped with a browned crust that usually contains cheese, breadcrumbs, or butter. I’ve become a huge fan of cheesy gratin dishes like this, and don’t think any breadcrumbs are needed!
Can you use other types of cheese for Broccoli Gratin?
If you don’t like Swiss Cheese or have other cheese on hand, you can use any white cheese that melts well for this recipe.
Can this recipe be made ahead?
I haven’t ever made this too far ahead, but you can definitely blanch the broccoli and store it in the fridge for the day while you prepare the rest of the meal. Let the broccoli come to room temperature before you bake.
Want more low-carb options for Thanksgiving?
For people who are keeping it as low-carb as possible, I’ve shared 25+ Low-Carb Holiday Side Dishes, Appetizers and Salads as well as The BEST Low-Carb and Gluten-Free Thanksgiving Side Dishes! And check out Keto Broccoli Recipes for Thanksgiving if you’d like more ideas for broccoli.
Easy Instructions for Broccoli Gratin:
(Scroll down for complete printable recipe with nutritional information.)
- 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.
- I hope this will become a Thanksgiving tradition in your family like it is for mine!
More Ideas for Low-Carb Thanksgiving Broccoli
- 8 cups bite-size broccoli flowerets
- 1 1/2 cups finely grated Swiss cheese
- 8 T mayo
- 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.
This recipe adapted slightly from A Pinch of Salt Lake (affiliate link).
Amount Per Serving: Calories: 241Total Fat: 18gSaturated Fat: 6gUnsaturated Fat: 11gCholesterol: 27mgSodium: 235mgCarbohydrates: 8gFiber: 5gSugar: 3gProtein: 10g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
All the ingredients in this Broccoli Gratin 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 original South Beach Diet, it’s probably a “once-in-a-while treat”.
Historical Notes for this Recipe:
This recipe was posted in 2008, and it’s been popular every year at Thanksgiving time. It was last updated with more information 9n 2021.