Broccoli, Cheddar, and Farro Gratin
Broccoli, Sweet Pepper, and Cheddar Farro Gratin is rich, cozy, and deeply satisfying—layers of tender vegetables and chewy farro folded into a creamy cheddar sauce, then baked until bubbling beneath a golden cracker crust. Fragrant thyme weaves warmth throughout, and a finish of fresh parsley brightens each bite, keeping the richness balanced and inviting.
Farro is a time-honored whole grain that brings a hearty, toothsome texture that makes the dish feel substantial and comforting. A nutritional powerhouse, it adds fiber, plant-based protein, and a plethora of vitamins and minerals that help make this gratin as nourishing as it is indulgent.
Perfect as a vegetarian main or a decadent side, this is the kind of oven-baked dish that feels special without being fussy.
Broccoli, Cheddar, and Farro Gratin
Ingredients
- 3/4 cup pearled farro, rinsed
- 1 1/2 cups water or stock
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 bay leaf
- 2 tbsp flour
- 1 1/2 cups milk
- 1/2 tsp Dijon mustard
- 4 oz shredded sharp cheddar cheese
- salt and pepper
- 3 cups blanched broccoli florets
- 1/2 cup diced red pepper
- 1/2 cup cracker crumbs
- 1 tbsp parmesan cheese
- 1/4 tsp dried thyme
- black pepper
- 1 1/2 tbsp melted butter or olive oil
Instructions
- Bring the water to a boil in a small sauce pot. Add the rinsed farro, reduce the heat, and simmer for 20 - 25 minutes until tender yet chewy. Drain and set aside.
- Preheat oven to 375°F (190°C). Lightly butter or oil a medium baking dish.
- Heat the butter and olive oil in a medium pot over medium high heat. Add the diced onion and sauté for 4 - 5 minutes until soft.
- Add the garlic, thyme, smoked paprika, and bay leaf. Continue cooking for one minute.
- Add the flour, stirring well to combine. Cook for 2 minutes stirring frequently to keep from burning.
- Add 1/2 cup of the milk and whisk until smooth. Add the remaining milk and Dijon mustard, whisking until smooth.
- Bring to a boil, reduce the heat and simmer for 4 - 5 minutes until thickened.
- Remove from the heat, stir in the cheddar cheese. Taste and correct seasoning.
- Add the farro, broccoli, and red pepper to the cheese sauce and stir to combine.
- Pour into the prepared casserole dish.
- In a small bowl, mix cracker crumbs with melted butter, Parmesan, thyme, and black pepper. Sprinkle evenly over the top.
- Bake uncovered for 25–30 minutes, until bubbling around the edges and golden on top. For extra color, broil for the final 2–3 minutes if needed.
- Let rest for 5–10 minutes before serving.
Notes
- Make it heartier: Add sautéed mushrooms or caramelized onions.
- Change the cheese: Sharp white cheddar, Gruyère, or a cheddar–Gruyère blend work beautifully.
- Extra crunch: Add chopped toasted walnuts or almonds to the breadcrumb topping.
- Make-ahead friendly: Assemble fully, refrigerate, and bake when ready (add 5–10 minutes to baking time).