5 Ingredients or Fewer

Broccoli Rabe Gratin

October 15, 2020
5 Ratings
Photo by JULIA GARTLAND. PROP STYLIST: SOPHIE STRANGIO. FOOD STYLIST: DREW AICHELE.
Author Notes

With silky greens, lots of cream, and a crackly, blistered, cheesy crust, this gratin was inspired by Renee Erickson’s Lacinato Kale Gratin in her cookbook, A Boat, a Whale & a Walrus. Just pile a ton of greens in a baking dish, pour cream on top, and shower with grated cheddar.

Broccoli rabe can be a love-it or hate-it ingredient. I love it. And, for those who are less sure, this comforting, cozy, decadent gratin will convince you. The sweet cream and salty cheese balance all the bitterness. And the vegetable’s minerally flavor is a great counterpoint at a heavy feast like Thanksgiving.

Make sure you taste the cream after you stir in the salt and pepper. This mixture provides all the seasoning for the gratin, so it should be boldly flavored. —Emma Laperruque

  • Prep time 20 minutes
  • Cook time 1 hour 15 minutes
  • Serves 6 to 8 as a side
Ingredients
  • 3 bunches broccoli rabe
  • 3 cups heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 pound sharp cheddar cheese, grated
In This Recipe
Directions
  1. Heat the oven to 375°F.
  2. Prep 1 bunch of broccoli rabe: Thinly chop the stems, then roughly chop once you reach the leaves. Wash and dry in a salad spinner. Add to a 9x13-inch baking dish. Repeat with the remaining bunch—this will look preposterous, but just trust, it’ll cook down in the oven.
  3. Stir together the cream, salt, and pepper. Taste and adjust if needed. Slowly, evenly pour the cream on top of the broccoli rabe. Sprinkle the grated cheese all over.
  4. Transfer the whole baking dish to a sheet pan (this will catch any spills mid-bake). Bake for 60 to 75 minutes, until the cheese is beginning to blister and brown, the broccoli rabe is tender throughout and crispy on top, and the cream has thickened slightly.
  5. Cool for about 10 minutes before serving.

See what other Food52ers are saying.

  • linzarella
    linzarella
  • MsDivinaLoca
    MsDivinaLoca
  • Emma Laperruque
    Emma Laperruque
  • Michelle Adele Kenyon
    Michelle Adele Kenyon
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

7 Reviews

Ria November 29, 2020
This recipe was the perfect thanksgiving addition. I used two big bunches of broccoli rabe and was definitely skeptical when I put in the oven. It turned out delicious!!
 
linzarella November 4, 2020
This was absolutely incredible. The bitterness of broccoli rabe goes perfectly with the rich cream and cheese. I was planning on serving a pot of cannellini beans on the side but at the last second decided to throw them in as the bottom layer of the gratin, and it made for a great one-pot meal with some bread on the side to scoop up the creamy sauce.
 
MsDivinaLoca October 26, 2020
Not a review - but a question. The bunches of Broccoli Rabe I get are much smaller. How much in weight?
 
Author Comment
Emma L. October 27, 2020
Hi! About 28 to 30 ounces.
 
Michelle A. November 9, 2020
I would add this to the recipe as “bunches” is a very inaccurate amount and will vary greatly from source to source.
 
joanna C. October 20, 2020
3 cups of cream and 8 oz of cheese for what amounts to maybe a pound of brócoli rabe? why bother with the veg? you won’t taste it - just make fettuccine aireado ☹️
 
Dana October 20, 2020
Not a review just a comment. 3 cups of cream???! I don’t think so. Ruination of good raab and for those calories I can think of better uses.