gratin of broccoli in bechamel
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.
prep time
15 Min
cook time
20 Min
method
Steam
yield
8 servings
Ingredients
- 2 1/2 pounds fresh broccoli, cut into spears
- 3 tablespoons butter or margarine
- 3 tablespoons all purpose flour
- 2 cups milk
- 2 tablespoons stone-ground mustard
- 1/8 teaspoon salt
- 1/8 teaspoon freshly grated or ground nutmeg (i used 1/2 teaspoon)
- 1/8 teaspoon pepper
- 1 cup (4 ounces) shredded gruyere cheese
How To Make gratin of broccoli in bechamel
-
Step 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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Step 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. -
Step 3Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2 " from heat 6 to 8 minutes or until lighly browned. Serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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