I was lucky to have two Christmas celebrations this year. We realized at the last minute that we had ignored veggies altogether for our celebration on Friday. So I needed a quick dish that was a little bit indulgent. I happened to have some very nice broccoli in the fridge and exactly one cup of leftover shredded sharp cheddar from some scones I had made.
When I found Food Network's Broccoli Gratin, I knew I had just the right thing. What I liked about this recipe is that the cheese doesn't have to be melted into the sauce. I switched it up a little bit, though. The original recipe calls for topping it with breadcrumbs cooked in butter. I was in a hurry, with a bunch of other dishes to prepare, so I mixed Panko with Parmesan instead. The Parmesan gave it a very salty flavor but it went over well. The baking time was a bit shorter than in the recipe for me, so keep an eye on that.
Bake it in a pretty oven to table dish and you have a healthy veggie, loaded with cheesiness.
1/4 cup unsalted butter + butter for greasing the dish
3 tablespoons flour
1 1/2 cups milk
1 1/2 teaspoons Kosher salt
pinch of nutmeg
freshly ground black pepper
8 cups (roughly 4 heads) broccoli
1 cup shredded or grated sharp Cheddar
1/4 cup Panko
1/4 cup grated Parmesan
Steam the broccoli. Preheat oven to 450. Grease an 8 x 8-inch baking dish.
Meanwhile, melt the butter and whisk in the flour until smooth. Add the milk, salt, and nutmeg, whisk well and bring to a boil. Simmer about 10 minutes, stirring occasionally, then add pepper.
Pour the broccoli into the baking dish and sprinkle with half of the shredded cheddar. Pour the sauce over top, and sprinkle with the remaining cheddar. Mix the Panko with the Parmesan and sprinkle over top.
Bake 20 minutes or until it bubbles.
|So good for us!|
|Easy white sauce.|
|1/2 of the cheese goes on the broccoli, then top with sauce.|
|Add remaining cheese.|