Recipe: Broccoli Gratin with Cheese

By Theresa Greenwell, International Science

As Thanksgiving approaches, many of us try to find healthier alternatives to the usual holiday dishes. This side dish will make a lovely addition to any meal.

Serves: 6-8 servings
Cooking time: 15 minutes


  • 8 cups broccoli florets
  • 1 ½ cups grated Swiss cheese (reduced fat when possible)
  • 8 Tbsp. plain Greek yogurt
  • 1 ½ Tbsp. lemon juice
  • ¾ tsp Dijon mustard
  • Black pepper to taste
  • 3 Tbsp. green onions, chopped
  • ¼ cup grated parmesan cheese

Preheat oven to 3750°F. In a large pot boil slightly salted water. Once water is boiling, add cut up broccoli florets and cook for 2 minutes. Drain florets and set aside. Spray glass casserole dish with non-stick cooking spray. Spread broccoli across bottom of casserole dish. Stir together yogurt, lemon juice, Dijon mustard, black pepper, onions and Swiss cheese. Spread yogurt mixture over top of broccoli in a thin layer. Sprinkle parmesan cheese over full casserole. Bake uncovered for 30 minutes or until cheese is melted and slightly browned on top. Serve alongside of main dish or as desired.