Broccoli Rabe Gratin

Broccoli rabe gets dressed in cream, parmesan, herbs and breadcrumbs for this warming wintry dish. Make it as a side for a traditional pot roast supper, or for a holiday feast.







  • 6 Tablespoons Challenge Butter, plus more for greasing pan
  • kosher salt
  • 3 bunches (2 ½ pounds) broccoli rabe, tough stems removed, roughly chopped
  • ½ cup breadcrumbs
  • 1 ½ cups grated parmesan, divided
  • 2 Tablespoons minced fresh thyme
  • freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 Tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream


  • 1

    Preheat oven to 425°F. Butter a 2-quart baking dish and set aside.

  • 2

    Bring a large pot of salted water to a boil. Add broccoli rabe and cook until just tender, about 2 minutes. Transfer to a bowl of ice water to shock. Drain, gently squeeze out extra liquid and set aside.

  • 3

    Place breadcrumbs, 1/2 cup parmesan, thyme, and a pinch of salt and pepper in a small bowl.

  • 4

    Melt butter in a large pot. Scoop out 2 tablespoons and drizzle it over breadcrumbs. Toss to combine; set aside. Add garlic to pot and cook until fragrant, about a minute. Whisk in flour and cook, stirring, for 1 minute. Add the milk, cream and 1 teaspoon salt; bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until sauce is thickened, about 5 minutes. Whisk in remaining 1 cup parmesan until melted; season with salt and pepper. Stir in broccoli rabe and transfer to prepared dish. Sprinkle with breadcrumb mixture.

  • 5

    Bake for about 20 minutes, until the sauce is bubbling and the crumbs are browned on top. Let stand for 15 minutes before serving.

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