Broccoli, pancetta and blue cheese gratin

Mild and tender broccoli is the perfect companion to this satisfying gratin, loaded with punchy blue cheese and salty pancetta for a side dish with an out-of-this-world flavour profile.

  • 50 mins cooking
  • Serves 6
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  • 1 large head broccoli (500g), cut into florets, stalks peeled, sliced
  • 150 gram (4½-ounce) piece pancetta, diced
  • 1 small brown onion (80g), chopped finely
  • 2 tablespoon plain (all-purpose) flour
  • 2 teaspoon mustard powder
  • 2 cup (500ml) milk
  • 120 gram (4 ounces) gorgonzola, crumbled
  • 3/4 cup (50g) coarse stale breadcrumbs


  • 1
    Boil, steam or microwave broccoli until just bright green but still firm; drain. Place in a greased shallow 1.5-litre (6-cup) ovenproof dish.
  • 2
    Preheat oven to 190°C/375°F.
  • 3
    Heat a medium saucepan over medium heat; cook pancetta, stirring, occasionally, for 10 minutes or until fat is rendered and pancetta crisp. Remove from pan with a slotted spoon. Scatter pancetta over broccoli.
  • 4
    Cook onion in same pan over medium heat, stirring for 3 minutes or until translucent. Add flour and mustard powder; stir for 30 seconds. Gradually add milk, stirring continuously until mixture boils and thickens slightly.
  • 5
    Remove from heat; stir in cheese and season with freshly ground black pepper to taste until cheese melts. Pour sauce over broccoli, top with breadcrumbs.
  • 6
    Bake for 20 minutes until browned lightly.

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