Tuesday, May 31, 2011

Golden Broccoli Gratin

Broccoli is a great vegetable even simply prepared. But for variety, try this rich and creamy way to serve broccoli. It is delicious! The white sauce might seem a little strange--you end up straining out all the onion resulting in a mild onion flavor in a completely creamy sauce.

Golden Broccoli Gratin

2 tablespoons unsalted butter
¼ cup (1 ½ oz/45 g) all-purpose flour
3 cups (24 fl oz/750 ml) whole milk
½ cup (1 ½ oz/45 g) thinly sliced onion
½ bay leaf
Pinch of nutmeg
Kosher salt and freshly ground pepper
1 ½ lb (750 g) broccoli
¼ cup (1 oz/30 g) grated Parmesan
1 cup (2 oz/60 g) fresh bread crumbs
2 tablespoons olive oil
1 cup (4 oz/125 g) mixed shredded cheeses such as Cheddar or Gruyere
¼ cup (2 fl oz/60 ml) heavy cream

To make the sauce, in a saucepan melt the butter over medium heat. Stir in the flour and cook, stirring, until the mixture forms a loose ball, about 1 minute. Remove from the heat and whisk in the milk, 1 cup at a time, mixing after each addition until smooth. Return the pan to medium heat and whisk until the mixture comes to a boil. Add the onion, bay leaf, and nutmeg and season to taste with salt and pepper. Reduce the heat to low and cook, stirring frequently, until thickened, about 10 minutes. Strain through a fine-mesh sieve into a large bowl; keep warm. You should have about 2 ½ cups.

Preheat the oven to 375°F. Butter an 11 x 7-inch baking dish. Fill a large saucepan three-fourths full of water and bring to a boil. Meanwhile, cut the heads from the broccoli stalks. Divide the heads into bite-size florets, and then peel and thinly slice the stalks. Add 3 tablespoons salt and the broccoli to the boiling water and cook for 2 minutes. Drain well.

In a small bowl, stir together the Parmesan, bread crumbs, and oil and season to taste with salt and pepper. Add the mixed cheeses to the hot sauce, stir to melt, and then add the broccoli and cream. Pour the mixture into the prepared dish and sprinkle the bread crumb mixture evenly on top. Bake until the gratin bubbles and the top is golden, about 30minutes.

Serves 4 to 6.

Recipe Source: Family Meals: Creating Traditions in the Kitchen

1 comment:

  1. Yeah, Valerie! You're back. I've been checking every day for a new post from you. :-)