When the days grow shorter and evenings become cozier, there’s nothing more comforting than a warm, cheesy dish that brings the family together. The Cheesy Black Eyed Pea and Broccoli Gratin is the perfect recipe for such moments—whether you’re hosting a casual dinner, preparing a festive side dish, or simply craving a hearty, satisfying meal.
Inspired by traditional Southern cooking and the timeless charm of casseroles, this gratin combines tender black-eyed peas with fresh broccoli and a creamy, golden cheese sauce. It’s a dish that marries nutrition and indulgence, making it both wholesome and irresistible. The bubbling cheese and perfectly roasted edges invite everyone to gather around the table, making it an instant favorite for any occasion.
Ingredients
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2 cups cooked black-eyed peas
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3 cups fresh broccoli florets
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 ½ cups milk (whole or 2%)
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika
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Salt and black pepper to taste
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1 ½ cups shredded sharp cheddar cheese
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½ cup grated Parmesan cheese
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½ cup panko breadcrumbs
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1 tablespoon olive oil
Directions
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Preheat the oven and prepare the baking dish
Begin by preheating your oven to 375°F (190°C). This temperature is ideal for achieving a gratin that is golden and bubbly on top while ensuring the interior remains creamy and tender. While the oven is warming, lightly grease a 9×13-inch baking dish with butter or a nonstick cooking spray. Proper greasing helps prevent the gratin from sticking to the dish and allows the top layer of cheese to brown evenly. You can also lightly dust the buttered surface with a small amount of flour for extra insurance against sticking, although this is optional. Preparing the baking dish first ensures that when your mixture is ready, you can transfer it immediately without delay, preserving its texture and warmth. -
Steam the broccoli
Take 3 cups of fresh broccoli florets and place them in a steamer basket over boiling water. Steam for about 4-5 minutes. The goal is to cook the broccoli just enough to soften it slightly while keeping it crisp and bright green. Overcooking can result in mushy florets that release too much water into the gratin, affecting the creamy texture. Once done, carefully drain the broccoli and set it aside. For those who prefer, you can also blanch the broccoli by boiling it briefly for 2-3 minutes, then shocking it in ice water to retain its color and crunch. Either method works well, but steaming generally preserves more nutrients and flavor. -
Prepare the cheese sauce
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once fully melted, add 2 tablespoons of all-purpose flour and whisk continuously. This mixture, known as a roux, should cook for 1-2 minutes until it turns a light golden color. Cooking the flour helps eliminate the raw taste and forms the base for your creamy sauce.
Next, slowly pour in 1 ½ cups of milk, whisking constantly. This step is crucial to prevent lumps from forming. Continue cooking and whisking until the sauce thickens, which usually takes about 5-6 minutes. You want the sauce to coat the back of a spoon without being too stiff.
Once thickened, season the sauce with 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, and salt and black pepper to taste. Stir these in thoroughly to ensure the flavors are evenly distributed. Finally, add 1 cup of shredded sharp cheddar cheese and stir until fully melted and smooth. The resulting sauce should be rich, velvety, and aromatic, ready to envelop the vegetables and beans in cheesy goodness.
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Combine the ingredients
In a large mixing bowl, gently fold together the cooked black-eyed peas, steamed broccoli, and the prepared cheese sauce. Folding, rather than stirring vigorously, helps preserve the shape and texture of the broccoli florets while evenly coating the beans and vegetables with the creamy sauce. Once everything is evenly mixed, transfer the mixture to your prepared baking dish, spreading it out evenly so the gratin cooks uniformly. -
Top with cheese and breadcrumbs
For a golden, crunchy topping, sprinkle the remaining ½ cup of cheddar cheese and ½ cup of grated Parmesan evenly over the mixture. In a small bowl, combine ½ cup panko breadcrumbs with 1 tablespoon olive oil, tossing until the crumbs are lightly coated. Spread the breadcrumb mixture evenly over the cheese layer. This step adds a satisfying crunch that contrasts beautifully with the creamy interior, creating the classic gratin texture that everyone loves. For extra flavor, you can lightly sprinkle a pinch of smoked paprika or freshly cracked black pepper over the top. -
Bake the gratin
Place the baking dish in the preheated oven and bake for 20-25 minutes. Keep an eye on the top as it bakes; the cheese should bubble and turn a deep golden brown. The breadcrumbs should form a crisp, lightly toasted crust that signals the gratin is ready. Baking for the correct amount of time ensures the sauce is hot and fully set without drying out the broccoli or peas.
If you prefer an even crispier top, you can switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning. This will create a beautifully caramelized, crunchy topping that adds extra texture and visual appeal.
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Serve and garnish
Once baked, remove the gratin from the oven and let it rest for a few minutes. This allows the cheese sauce to settle slightly, making it easier to serve. Scoop the gratin onto plates as a side dish or serve it as a main course for a comforting, protein-rich vegetarian meal. For a finishing touch, sprinkle with freshly cracked black pepper, a few fresh herbs like parsley or thyme, or a light drizzle of olive oil. The result is a warm, cheesy, and flavorful dish that is perfect for cozy dinners, holiday feasts, or any time you want to treat yourself and your family to something delicious and nourishing.
Tips for the Best Cheesy Black Eyed Pea and Broccoli Gratin
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Use fresh or frozen broccoli: Both work, but make sure frozen broccoli is fully thawed and drained to avoid excess moisture.
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Cheese varieties: Feel free to mix cheeses like Gruyère, Monterey Jack, or mozzarella for a richer flavor profile.
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Make ahead: Prepare the gratin up to step 6, cover it with foil, and refrigerate. Bake when ready to serve.
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Extra creaminess: Stir in a few tablespoons of cream cheese or sour cream into the sauce for a decadent texture.
Why This Recipe Works
This gratin is a celebration of textures and flavors. The earthy black-eyed peas provide protein and fiber, while the broccoli adds a fresh crunch. The creamy cheese sauce binds everything together, and the breadcrumb topping creates a satisfying crunch that contrasts perfectly with the soft interior.
What sets this dish apart is its balance: it’s comforting without being overly heavy, cheesy without being greasy, and hearty without overshadowing the natural flavors of the vegetables. It’s a versatile recipe that adapts to both casual weeknight dinners and festive gatherings.
Serving Suggestions
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Serve alongside roasted chicken or turkey for a hearty meal.
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Pair with a fresh garden salad for a lighter option.
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Add roasted sweet potatoes or carrots for an extra layer of flavor.
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Leftovers can be reheated in the oven or microwave, maintaining their creamy, cheesy texture.
Health Benefits
While indulgent in taste, this gratin is also packed with nutrients:
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Black-eyed peas are rich in fiber, protein, folate, and iron, promoting heart health and sustained energy.
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Broccoli adds vitamins C and K, along with antioxidants to support overall well-being.
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Moderate cheese usage ensures a creamy texture while still contributing calcium and protein.
This makes the dish both comforting and nourishing, ideal for families looking to enjoy a hearty meal without compromising on nutrition.
Variations to Try
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Spicy Kick: Add a pinch of cayenne pepper or red chili flakes to the cheese sauce.
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Garlic Lover’s Gratin: Sauté 2-3 cloves of minced garlic in butter before adding flour to the sauce.
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Herb-Infused: Mix fresh thyme, rosemary, or parsley into the cheese sauce for aromatic depth.
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Vegan-Friendly: Substitute plant-based milk and cheese, and use nutritional yeast for the cheesy flavor.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this gratin is perfect for preparing in advance. Combine the black-eyed peas, broccoli, and cheese sauce, top with cheese and breadcrumbs, then cover and refrigerate for up to 24 hours. Bake just before serving for a fresh, hot dish.
Can I use canned black-eyed peas?
Absolutely. Rinse and drain them thoroughly before using to avoid excess liquid, which can make the gratin watery.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain the crispy topping.
Can I freeze this gratin?
Yes, freeze before baking. Wrap tightly with foil or place in a freezer-safe dish. Bake from frozen at 375°F (190°C) for 35-40 minutes, adding extra time if needed to ensure it’s heated through.
Final Thoughts
The Cheesy Black Eyed Pea and Broccoli Gratin is more than just a side dish—it’s a celebration of comfort, flavor, and wholesome ingredients. Its creamy texture, cheesy topping, and hearty filling make it irresistible for all ages. Whether served at a family dinner, a holiday gathering, or a casual weeknight meal, it brings warmth and satisfaction with every bite.
Once you try this recipe, it’s likely to become a staple in your kitchen repertoire. Its versatility, ease of preparation, and crowd-pleasing flavor make it a recipe worth sharing, bookmarking, and returning to again and again. This gratin proves that nutritious ingredients like black-eyed peas and broccoli can be transformed into an indulgent, cheesy dish that everyone will love.
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Cheesy Black Eyed Pea and Broccoli Gratin Everyone Will Love
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A cozy, comforting dish perfect for family dinners or festive occasions, this Cheesy Black Eyed Pea and Broccoli Gratin combines tender black-eyed peas, fresh broccoli, and a rich, creamy cheese sauce topped with golden breadcrumbs. Inspired by Southern casseroles, it’s both hearty and wholesome, bringing warmth and flavor to any table.
Ingredients
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2 cups cooked black-eyed peas
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3 cups fresh broccoli florets
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 ½ cups milk (whole or 2%)
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika
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Salt and black pepper to taste
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1 ½ cups shredded sharp cheddar cheese
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½ cup grated Parmesan cheese
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½ cup panko breadcrumbs
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1 tablespoon olive oil
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
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Steam the broccoli for 4-5 minutes until slightly tender but still crisp. Drain and set aside.
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In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes until lightly golden. Slowly pour in milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-6 minutes.
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Season the sauce with garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir in 1 cup of cheddar cheese until melted and smooth.
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In a large mixing bowl, gently fold together the black-eyed peas, broccoli, and cheese sauce. Transfer the mixture to the prepared baking dish.
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Sprinkle the remaining cheddar and Parmesan cheeses evenly over the mixture. Mix panko breadcrumbs with olive oil and sprinkle on top for a golden, crispy finish.
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Bake the gratin for 20-25 minutes or until the top is bubbly and golden brown.
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Let the gratin rest a few minutes before serving hot, garnished with extra black pepper or fresh herbs if desired.
Notes
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Use fresh or frozen broccoli; if using frozen, ensure it’s fully thawed and drained.
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You can mix cheeses like Gruyère or mozzarella for extra richness.
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Prepare ahead by assembling the gratin, covering, and refrigerating; bake when ready.
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For a creamier texture, add a few tablespoons of cream cheese or sour cream to the sauce.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
