Broccoli with Prosciutto & Cream Gruyère Sauce

We created our Broccoli with Prosciutto & Cream Gruyère Sauce recipe a few years ago.

And, it’s been a hit with our family ever since.

It is an easy recipe that includes broccoli, baby cauliflower, onions, garlic, and prosciutto, and a Gruyère cheese sauce. 

Broccoli with Prosciutto & Cream Gruyère Sauce

This is one of many great prosciutto recipes to try! One of my favorite recipes at Thanksgiving and Christmas time is Broccoli with Prosciutto & Cream Gruyère sauce! 

What You Will Need To Make Our Broccoli with Prosciutto & Cream Gruyère Sauce

Broccoli & Baby Cauliflower. Broccoli is easy to find in the grocery store, baby cauliflower, not so much. If you are unable to find baby cauliflower no worries, just use broccoli. Also, broccoli rabe is also a good choice too!

Prosciutto. I love the taste of crispy pan-cooked Prosciutto, but if you can get your hands on it don’t worry, go ahead and use thick-cut bacon. Prosciutto can be expensive so we try to watch for a sale and buy it ahead of time, plus it freezers just great!

Onions & Garlic. Using onions and garlic is a great way to add additional flavor to this recipe. You can also use any combination of shallots, fennel, or leeks. To add a bit more fresh flavor top this dish with freshly chopped chives or green onion. 

Unsalted Butter & All-Purpose Flour. Making a roux requires equal parts fat and all-purpose flour. We are using unsalted butter, but feel free to use bacon grease or lard.

Heavy Cream & Gruyère. In my opinion, heavy cream makes the best sauces. Period. Adding freshly grated. Don’t have any Gruyère? A good wedge or small block of Parmesan, Smoky Gouda, or Pecorino will work too. *Note. Use freshly grated cheese, pre-shredded will produce a greasy sauce. 

Pinch of Salt & Freshly Cracked Black Peppercorns. Generally, when adding cheese to a sauce recipe there’s no need for any additional salt. Here, I only recommend a pinch of sea salt or adding a bit of finishing salt when the dish is plated and ready to serve. I love adding freshly cracked black peppercorns to this salt, it gives the sauce a little kick. Pink peppercorns work too!

What Can I Use Instead of Prosciutto 

If you do not want to use Prosciutto you can easily swap with some cooked bacon, thin-sliced diced ham, or go meatless.

The Prosciutto is going to really transform broccoli and cauliflower! But you can swap it out if you want. 

Alternative to Gruyere Cheese 

Sometimes depending on where you live you can run the chance of having a hard time finding the gruyere cheese.

If that is the case you can reach for Swiss cheese, Raclette cheese, or even Fontina and Parmesan Cheese.

All of these cheese varieties will still give your dish a really creamy flavor and compliment all the ingredients. 

Broccoli with Prosciutto & Cream Gruyère sauce

Broccoli: Rinse bunches of broccoli to remove any dirt, cut ¾ of the stalk off and discard. Quarter broccoli and set aside.

How to make Broccoli with Cream Sauce

Ingredients:

• 1/2 pound of baby broccoli
• 1/2 pound of baby cauliflower 
• 2 cups grated Gruyère (Or Parmigiano Reggiano) 
• 1 tbsp smoked paprika
• 1 pound prosciutto 
• 2 1/2 cups heavy whipping cream
• 3 tbsp unsalted butter 
• 3 tbsp all-purpose
• ¼ tsp sea salt or Kosher salt
• 1 tsp freshly cracked black peppercorns
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 medium yellow onion chopped

Directions on making the Cream Sauce:

1. Prep the broccoli and cauliflower ahead of time and chill the vegetables in the fridge.
2. Fill a stockpot with water and bring to a boil over med-high heat. Blanch the broccoli and cauliflower for three minutes, then drain in a colander and rinse thoroughly with cold water.
3. Place a skillet over med-high heat, add two tablespoons of EVOO, when the oil is hot add the onions and sauté until the onions become soft, add the minced garlic and prosciutto, and continue to cook for another two minutes. Using a slotted spoon remove the onion, garlic, and prosciutto mixture and place it into a small bowl. Set aside.
4. Wipe the skillet clean. Add butter to the skillet, when butter is melted whisk in the all-purpose flour and whisk into the roux is a pale blond color. 
5. Add 2 1/2 cups of heavy cream and continue to whisk until the mixture begins to thicken.
6. Whisk in the smoked paprika.
7. Fold in the grated Gruyère (or Parmigiano Reggiano). Add a pinch of salt, pepper, and freshly chopped rosemary. Continue to whisk until the sauce coats the back of a spoon. Remove from heat. 
8. Brush a baking dish with olive oil. 
9. Arrange the broccoli and cauliflower in a baking dish, pour the cheese sauce over the vegetables, add the onion, garlic, and prosciutto mixture. Add an additional 1/2 cup of heavy cream. 
10. Bake in a 375-degree oven for 45 minutes. 
11. Remove from the oven and serve warm.

Storing Leftovers 

Refrigerate. You will want to refrigerate your leftovers for 2-3 days in the fridge.

Due to the meat, you will not want to store it for much longer than that. Just reheat in the microwave or even in the oven.

If you do heat in the oven, cover tightly with foil to prevent it from drying out or burning. 

With the dairy in this broccoli dish, you will find it does not freeze and thaw well. So plan to only make what you plan to eat before you have to throw it out. 

Can I Make This With Just Broccoli

If you happen to want to make this with just broccoli, go right ahead.

I love the mix of broccoli and cauliflower but you do not have to use both.

Or you could make this a straight cauliflower dish as well. Follow the same directions just swap the ingredients for more broccoli or cauliflower and bake as directed. 

What If I Don’t Have Heavy Cream

You can take 3/4 cup whole milk and melt and slowly stir in 1/4 cup butter.

This will take the place of heavy cream in any recipe. You can also substitute using half and half if you have that.

You will find half and half provide a richer texture than the milk. 

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Broccoli with Prosciutto & Cream Gruyère sauce

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Ingredients

• 1/2 pound of baby broccoli
• 1/2 pound of baby cauliflower 
• 2 cups grated Gruyère (Or Parmigiano Reggiano) 
• 1 tbsp smoked paprika
• 1 pound prosciutto 
• 2 1/2 cups heavy whipping cream
• 3 tbsp unsalted butter 
• 3 tbsp all-purpose
• ¼ tsp sea salt or Kosher salt
• 1 tsp freshly cracked black peppercorns
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 medium yellow onion chopped

Instructions

Broccoli: Rinse bunches of broccoli to remove any dirt, cut ¾ of the stalk off and discard. Quarter broccoli and set aside.

Directions on making the Cream Sauce:

Prep the broccoli and cauliflower ahead of time and chill the vegetables in the fridge.
Fill a stockpot with water and bring to a boil over med-high heat. Blanch the broccoli and cauliflower for three minutes, then drain in a colander and rinse thoroughly with cold water.
Place a skillet over med-high heat, add two tablespoons of EVOO, when the oil is hot add the onions and sauté until the onions become soft, add the minced garlic and prosciutto, and continue to cook for another two minutes. Using a slotted spoon remove the onion, garlic, and prosciutto mixture and place it into a small bowl. Set aside.
Wipe the skillet clean. Add butter to the skillet, when butter is melted whisk in the all-purpose flour and whisk into the roux is a pale blond color. 
Add 2 1/2 cups of heavy cream and continue to whisk until the mixture begins to thicken.
Whisk in the smoked paprika.
Fold in the grated Gruyère (or Parmigiano Reggiano). Add a pinch of salt, pepper, and freshly chopped rosemary. Continue to whisk until the sauce coats the back of a spoon. Remove from heat. 
Brush a baking dish with olive oil. 
Arrange the broccoli and cauliflower in a baking dish, pour the cheese sauce over the vegetables, add the onion, garlic, and prosciutto mixture. Add an additional 1/2 cup of heavy cream. 
Bake in a 375-degree oven for 45 minutes. 
Remove from the oven and serve warm.

And, as always, if you have additional questions drop us a line in the comments section down below. Bon Appétit!

 Find more side dish recipes to try below:

White Cheddar Mac and Cheese with Lobster

Avocado & Sweet Potato Bake with Gruyère Cheese

50+ of the BEST Thanksgiving Side Dishes