web analytics

Broccoli Gratin with Swiss and Parmesan

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.

Click here to PIN this tasty recipe so you can make it later.

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 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.)

If you want to skip the photos below and watch a video instead, here is a video of how to make this recipe. See more recipe videos on My You Tube Channel.

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.

Recipe for Broccoli Gratin with Swiss and Parmesan (plus 10 More Broccoli Recipes for Thanksgiving) found on KalynsKitchen.comAnd 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.

Click Here for this Printer Friendly Recipes, 6-8 Servings Size

Click Here for Original Printer Friendly Recipe, 4-6 Servings Size

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.

Nutritional Information?

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.

More Ideas for Thanksgiving Broccoli
Roasted Broccoli with Soy Sauce and Sesame Seeds from Kalyn’s Kitchen

Roasted Broccoli with Garlic and Feta from Sarah’s Cucina Bella

Roasted Broccoli with Garlic from Kalyn’s Kitchen

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

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 *

69 comments on “Broccoli Gratin with Swiss and Parmesan”

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

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

  3. 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.

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

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

  6. 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.

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

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

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

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

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

  12. 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!

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

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

Leave a comment »