Delicious Broccoli & Corn Gratin- inspired by broccoli cheddar soup

Welcome to a delicious comfort food recipe that combines wholesome goodness with irresistible flavors – my Broccoli Corn Gratin recipe! Perfectly blending the earthy notes of broccoli with the sweet crunch of corn, this gratin is a celebration of vibrant textures and mouthwatering tastes. Inspired by broccoli cheddar soup and cauliflower gratin this dish is so delicious. Broccoli and corn paired with cheddar is a combination that will make everyone very happy! Whether you're a seasoned chef or a cooking enthusiast, our Broccoli Corn Gratin promises a gratifying experience that elevates your dining repertoire. the cheese and breadcrumb crust on top is like the cherry on top to the irresistible gratin. Embrace the perfect fusion of flavor and nutrition with my Broccoli Corn Gratin – a dish that's as delightful to prepare as it is to savor. Let's dive into a world where taste meets health in every glorious bite!

Happy Cooking!

Servings: 4-6 servings

Prep Time: 15 mins

Cooking Time: 30-45 mins

Total Time: 60 mins

Ingredients: 

• 2 large broccoli heads cut into florets

• 4 cloves of garlic finely chopped

• 2 shallots thinly sliced

• 15.5 oz golden corn kernels

• 1 tbsp butter

• 1 tbsp olive oil

• 1.5 tsp dried herbs mix- basil, parsley, oregano

• 1/4 tsp ajwain powder/nutmeg powder

• 1-1.5 tsp salt as per taste

• 1/2 tsp sugar

• 1/3 tsp pepper

• 1.5-2 tsp chilli flakes as per taste

• 1.5 tbsp all purpose flour/whole wheat flour

• 1.25 cups milk

• 1/3-1/2 cup heavy cream

• 1/2 cup veg stock

• 1-1.5 cup shredded cheese - mix of cheddar and mozzarella; divided

• 1/2 cup breadcrumbs

Directions: 

1. Preheat oven to 350F.

2. In a pan add some water to boil. Once it comes to a boil, prepare a large bowl with ice water. When it comes to a boil add the broccoli florets.

3. Let it boil for 2-3 minutes. The broccoli florets should still be firm but fork tender. Transfer the florets to the ice water and let it sit for a minute. Drain the florets and keep aside.

4. In a pan on low-medium heat add butter and oil. When it heats add garlic and shallots. Cook for 4-5 mins till fragrant and starts browning slightly.

5. Add the spices and seasonings- salt, peeper, sugar, chili flakes, nutmeg, mixed herbs and flour and mix it in. Cook for 3-4 stirring continuously so that flour cooks, removing the raw taste and does not burn.

6. Add half of the stock, milk and cream and using a spatula mix it together. Cook for 2-3 minutes. It will thicken and form a paste.

7. Add half of the remaining stock, milk and cream and mix it together. It should be lump free.

8. And the remaining the liquid and mix well. Let it cook for 1-2 minutes.

9. Add the blanched broccoli and corn and mix.

10. Add about 2/3 cup of cheddar and mozzarella cheese and mix. Let it thicken and come to a low simmer. Once lready let it cool for 5-6 minutes.

11. Transfer to a baking dish when slightly cooled. Cover with remaining cheese and then top with breadcrumbs.

12. Bake at 350F for 10-12 mins and then broil on low for 3-4 minutes. The cheese and breadcrumbs should be golden brown.

13. Serve warm and enjoy!

Notes/Tips:

• I used fresh broccoli, if you are using pre steamed frozen broccoli just thaw it, no need to blanch it. I recommend using fresh if possible.

• Blanching the broccoli helps soften it bit which helps it soak up the sauce and flavors. Do not over boil. You do not want it to become mush. Boil just till it starts softening.

• You can use alfredo sauce and add some milk and spices to thin it.

• Use cheese that melts well.

• You can keep this ready from before. Just add the cheese and bake.