Roast Pork & Broccoli Gratin with Gruyere Cheese

Roast Pork & Broccoli Gratin

with Gruyere Cheese

35 MIN
4 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
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

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:
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