Low-Carb Broccoli Stem Gratin
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Cook time: 
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Yield: 6 servings
Low-Carb Broccoli Stem Gratin is everything we love about a good gratin; it’s a rich, creamy, and cheesy side dish that you can pair with any number of things, from roast chicken to grilled steak. And bonus, this version uses broccoli stems so they don’t go to waste!
  • 2 lbs (907 g) broccoli stalks
  • 2 tablespoons unsalted butter
  • 2 large cloves garlic, minced
  • 1 cup (240 ml) heavy whipping cream
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 6 oz (170 g) shredded cheese (about 1½ cups shredded; see Note)
  1. Preheat the oven to 400F.
  2. Peel the outer layer off the broccoli stalks (because that’s the tough part, the inside is tender). Thinly slice the stalks into circles. You should get about 2½ to 3 cups of sliced broccoli stalk.
  3. Add the butter to a large skillet over medium heat. Once melted, add the garlic and cook 30 seconds, stirring constantly.
  4. Add the broccoli stalks, cream, salt, and pepper to the skillet with the garlic. Bring up to a boil, and then turn the head down slightly so it doesn’t boil over and cook (uncovered) until the stalks are fork-tender, about 5 minutes, stirring occasionally.
  5. Stir half of the cheese into the creamy broccoli stalk mixture.
  6. Pour the mixture into an 8 by 8-inch baking dish or equivalent and sprinkle the remaining cheese on top.
  7. Bake until the gratin is bubbling throughout, about 10 to 15 minutes, and then broil it briefly to brown the top.
  8. Serve.
Cheese: For this recipe, I used Cabot Mac & Cheese Shredded Cheese, which is a mix of Vermont Sharp cheddar and nutty Swiss-like Alpine cheddar, and is perfect in this recipe! If you can’t find it, I recommend using a mix of shredded Gruyère and white cheddar.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-carb-broccoli-stem-gratin/