The Broccoli is coming! Its Broccoli season!
Hurray for the little trees! Time to pull out all your favorite recipes for broccoli- cream of broccoli soup, sauteed broccoli and broccoli gratin!
My grandfather says he hates broccoli. When I make this dish he has second helpings. He has convinced himself that it is “stuffing” and we don’t use the word broccoli when serving.
Broccoli and Gruyere Gratin
8| Hands-On Time: 15m | Total Time: 1hr 00m
2 large bunches broccoli, roughly choppe
4 tablespoons butter (1/2 stick)
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
kosher salt and black pepper
- Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli.
- Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.