Peruvian & World Recipes

Broccoli Gratin

Broccoli Gratin
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Broccoli Gratin

Course: Main Dishes, Side DishesCuisine: French
Servings:

6

servings

Indulge in a delectable Broccoli Gratin featuring tender broccoli florets smothered in a velvety cheese sauce made with butter, shallots, garlic, flour, whole milk, nutmeg, and a blend of Colby and Parmesan cheeses. Seasoned to perfection, this dish is a delightful fusion of creamy and savory flavors.

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Ingredients

  • 1 Lb. fresh Broccoli florets

  • 3 Tbsp Butter

  • 2 Tbsp shallots small diced

  • 1 tsp. minced Garlic

  • 1/4 cup flour

  • 1/2 cup whole milk

  • 1/8 tsp. freshly grated Nutmeg

  • Salt and ground pepper

  • 1/2 cup grated Colby cheese

  • 1/2 cup grated Parmesan cheese

Directions

  • Preheat oven to 450 F and butter a medium-deep baking dish.
  • Bring a pot of water to boil with 1 Tbsp of salt. Cook the broccoli in the boiling water for 2-3 mins.
  • Remove the broccoli with a slotted spoon and plunge into a bowl of iced water, then leave for another 2-3 mins.
  • Drain broccoli over a colander.
  • In a medium saucepan sauté shallots in butter over medium heat for a minute. Add garlic, and sprinkle flour over, and continue sautéing mixture for 30 seconds. Add salt, pepper, nutmeg, and milk to the pan and stir constantly for 3 to 5 minutes until the sauce thickens. Keep cooking your sauce over low heat for about 20 minutes, stirring occasionally.
  • Combine cheeses and add 2/3 of this mix to the sauce. Remove from the heat.
  • Arrange the drained broccoli in the baking dish and pour on the sauce.
  • Sprinkle with the remaining cheese.
  • Bake broccoli gratin for 2-5 minutes, until bubbly and cheese have turned golden brown.
  • Serve warm.

Recipe Video

Notes:

  • Fresh broccoli can be microwaved by placing it in a glass bowl with a little water. Cover the top with plastic wrap and microwave for about 5 minutes, until crisp-tender. Drain and assemble in the casserole dish.

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