Ruth's Chris Broccoli Au Gratin Recipe
Ruth's Chris Steakhouse's broccoli au gratin is rich, creamy, and loaded with just the right amount of cheese!The key to getting the sauce extra smooth is warming the milk before stirring it into the roux.I use a mix of sharp cheddar and Gruyère to give it a deep, well-rounded taste.Blanching the broccoli first keeps it bright and tender without turning mushy in the oven.A light sprinkle of seasoned breadcrumbs on top adds just the right crunch without overpowering the dish.This side dish brings out the best in broccoli and pairs well with anything from steak to roasted chicken!
Servings: 6
Ingredients
- 3 lbs. Broccoli cut into small pieces
- 1/4 cup Butter
- 1 tsp Butter melted
- 1/4 cup Flour
- 4 cups Milk
- 1 cup Cheddar Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 1/2 cup Breadcrumbs
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375°F.
- Grease a large baking dish to prevent sticking.
- In a large pot, bring lightly salted water to a boil.
- Add broccoli and cook for about 5 minutes until tender.
- Drain and set aside.
- In a separate saucepan, melt 1/4 cup butter over medium heat.
- Whisk in the flour, cooking until the mixture is smooth and free of lumps.
- Gradually add milk while stirring constantly, until the sauce is thickened.
- Stir in cheddar and Parmesan cheeses until melted and smooth.
- Season with salt and pepper.
- Arrange the cooked broccoli in the prepared baking dish.
- Pour the cheese sauce over the broccoli, spreading it evenly.
- Combine breadcrumbs with 1 tsp of melted butter.
- Sprinkle the breadcrumb mixture over the cheese sauce.
- Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.