Broccoli casserole under the velvety bechamel sauce


A reliable classic béchamel sauce is an excellent accompaniment to many dishes. The most delicious sauce is based on Łaciate extra butter and Łaciate milk 3,2% fat.

Check the recipe for the sauce:


Béchamel can be combined both with meat and vegetables. We suggest trying a delicious trio: broccoli accompanied with béchamel and grated Mlekpol Gouda cheese.

  • 1-3 fresh broccoli – the amount depends on the size of broccoli and the number of people
  • 5-7 tablespoons grated Mlekpol Gouda cheese
  • Salt, sugar, pepper
Description and Recipe

Cut the florets from the washed broccoli, then cut or break them into bite-sized pieces – without a thick and hard stem. Cook in slightly salted and sugared water about 3-5 minutes until tender.

Drain the broccoli over the sink into a colander and put into a casserole. Pour in the béchamel sauce. Sprinkle with a dash of coarsely ground pepper and scatter over grated Mlekpol Gouda cheese.

Put the casserole in the oven preheated to 180ºC and bake for about 20-30 minutes.