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Broccoli Gruyère

This was the unexpected hit of our holiday table, with people clamoring for seconds when there were none to be had. Perfect with ham, turkey or roast beef, it’s made on the stovetop with an easy, cheesy cream sauce.

Serves six to eight people. 


  • 3 tablespoons olive oil
  • 3 tablespoons chicken or vegetable broth
  • 2 10-ounce packages fresh broccoli florets, about 8 cups, in bite-size pieces
  • kosher salt
  • 2-3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • 4-6 ounces (1 to 1 1/2 cups) grated Gruyère cheese
  • 1/4 cup thinly sliced scallions, white and green parts
  • 1/2 cup toasted panko breadcrumbs (optional)


Heat olive oil in a large high-sided skillet over medium-high heat. Add broccoli florets and a pinch of salt. Cook, stirring occasionally, for 1 minute, and add the chicken broth. Cover and cook for about 3 minutes, until broccoli is on the crisp side of tender-crisp. Uncover and add garlic. Cook, stirring, until garlic is fragrant, about 1 minute.

Reduce heat to medium and add cream and nutmeg. Cook 3 minutes, or until cream reduces slightly. Test broccoli for doneness. Add shredded Gruyère and stir constantly until combined, just over 1 minute. The Gruyère will melt beautifully into a rich sauce.

Remove pan from heat and stir in sliced scallions. Top with toasted panko and serve.

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There are 5 comments

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Why would you load wonderfully healthy broccoli with a fatty sauce, which immediately
cancels are its good-for-you qualities???

Check out ketogenic (fat-burning) diets, which are high fat, moderate protein, low carb. The bulk of what is eaten is vegetables, while good fats are unlimited. If the cheese is raw, this recipe is a good healthy example of what I've eaten on this diet over the past year to lose 73 pounds.

All the best and most helpful health information says that it is best to eat everything in moderation. If a dieter eats only because "it's good for you" they soon lose interest. Besides which, it seems to me, this recipe would taste absolutely divine.

Love the sound of the ingredients and will make a variation of the recipe, but the photograph is definitely not appetizing...rather the opposite!

It seems to me that KCTS has a diverse audience, and offers a mixed bag of recipes from varying cultures: some rich, some lean, some in-between, some simple and homey, some fancy. Readers can choose the ones that appeal to them. If a recipe doesn't appeal to someone, they're free to pass it by. If someone would like to see more of a particular sort of recipe, they can ask. What is not helpful or pleasant is someone intruding their personal choices/food bigotry on others. I for one would appreciate useful reviews, i.e. by someone who has actually tried the recipe as given, or has a tip or practical question, or points out a typo of some sort.