gratin of broccoli in bechamel
(2 ratings)
Go ahead and splurge on this savory gratin for a festive occasion. It is well worth it. This dish was the first time I experienced the wonderful flavor of Gruyere cheese & it really adds a delicious layer of flavor. Now, I normally wouldn't spend that much money on a cheese but I am glad I did. I made this for a holiday dinner and everyone just loved it! This recipe comes from my cookbook called Christmas with Southern Living 2000. 4/8/12 - made this for Easter Dinner.
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(2 ratings)
yield
8 servings
prep time
15 Min
cook time
20 Min
method
Steam
Ingredients For gratin of broccoli in bechamel
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2 1/2 lbfresh broccoli, cut into spears
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3 Tbspbutter or margarine
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3 Tbspall purpose flour
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2 cmilk
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2 Tbspstone-ground mustard
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1/8 tspsalt
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1/8 tspfreshly grated or ground nutmeg (i used 1/2 teaspoon)
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1/8 tsppepper
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1 c(4 ounces) shredded gruyere cheese
How To Make gratin of broccoli in bechamel
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1Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.
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2Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring contantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in mustard and next 3 ingredients. -
3Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2 " from heat 6 to 8 minutes or until lighly browned. Serve hot.
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