Roast Pork & Broccoli Gratin with Gruyere Cheese

Roast Pork & Broccoli Gratin

with Gruyere Cheese

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

A much-loved French classic, gratin is a type of casserole that can be prepared with various ingredients—as long as it’s crispy on top! We’re making our wintertime gratin with broccoli and Gruyere (a gourmet Swiss cheese), baked in a traditional béchamel sauce. And for the crispy topping, we’re tossing panko breadcrumbs with grated Parmesan. The gratin makes an incredibly satisfying side for our succulent roast pork, drizzled with pan sauce for a rich finishing touch.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into bite-sized florets. Peel and mince the garlic. Cut off and discard the rind of the Gruyere cheese; grate the cheese.

Brown & roast the pork:
2 Brown & roast the pork:

Pat the pork dry with paper towels; season on all sides with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.

Cook the broccoli:
3 Cook the broccoli:

While the pork browns, add the broccoli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly tender. Drain thoroughly and transfer to a bowl. Rinse and wipe out the pot.

Make the béchamel sauce:
4 Make the béchamel sauce:

While the pork roasts, in the pot used to cook the broccoli, heat 2 tablespoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until golden. Add the milk and 1 cup of water; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Remove from heat.

Assemble & bake the gratin:
5 Assemble & bake the gratin:

While the pork continues to roast, to make the filling, add the Gruyere cheese and cooked broccoli to the pot of béchamel sauce. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a baking dish. In a bowl, combine the breadcrumbs and Parmesan cheese; season with salt and pepper to taste. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the filling. Place the baking dish on a sheet pan and bake 8 to 10 minutes, or until golden brown and crispy. Remove from the oven. Let stand for 2 minutes before serving.

Make the pan sauce & serve your dish:
6 Make the pan sauce & serve your dish:

Just before serving, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the demi-glace and ¼ cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat. Stir in the butter until melted; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Transfer to a serving dish. Top with some of the pan sauce. Serve the baked gratin and remaining pan sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into bite-sized florets. Peel and mince the garlic. Cut off and discard the rind of the Gruyere cheese; grate the cheese.

2 Brown & roast the pork:

Pat the pork dry with paper towels; season on all sides with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.

3 Cook the broccoli:

While the pork browns, add the broccoli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly tender. Drain thoroughly and transfer to a bowl. Rinse and wipe out the pot.

4 Make the béchamel sauce:

While the pork roasts, in the pot used to cook the broccoli, heat 2 tablespoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until golden. Add the milk and 1 cup of water; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Remove from heat.

Assemble & bake the gratin:
5 Assemble & bake the gratin:

While the pork continues to roast, to make the filling, add the Gruyere cheese and cooked broccoli to the pot of béchamel sauce. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a baking dish. In a bowl, combine the breadcrumbs and Parmesan cheese; season with salt and pepper to taste. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the filling. Place the baking dish on a sheet pan and bake 8 to 10 minutes, or until golden brown and crispy. Remove from the oven. Let stand for 2 minutes before serving.

6 Make the pan sauce & serve your dish:

Just before serving, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the demi-glace and ¼ cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat. Stir in the butter until melted; season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Transfer to a serving dish. Top with some of the pan sauce. Serve the baked gratin and remaining pan sauce on the side. Enjoy!

Make the pan sauce & serve your dish:
Browse Steps
1 of 6