Broccoli Gratin
Ingredients
- 1/4 cup unsalted butter plus more for greasing
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 tsp salt plus more to taste
- 1 pinch nutmeg freshly grated is always best
- 1/2 tsp black pepper freshly ground is always best
- 2 lbs broccoli florets approx 8 cups
- 1 cup grated old cheddar approx 4 ounces
- 1/2 cup bread crumbs
Instructions
- Place a rack in the middle of the oven and preheat to 450 degrees F.
- Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
Sauce
- Melt 3 tablespoons of the butter in a medium saucepan over medium heat.
- Whisk in the flour until smooth.
- Cook, stirring, for 1 minute.
- Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly.
- Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes.
- Season with pepper. Remove from the heat.
Broccoli
- Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a steamer on top.
- Put the broccoli in the steamer and season with salt.
- Cover, and steam until crisp-tender, about 5 minutes.
- Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce.
- Cover with the remaining cheese.
Baking
- Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat.
- Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes.
- Cover the gratin with the bread crumbs.
- Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.