Gratin of Broccoli in Bechamel

2
Kim Biegacki

By
@pistachyoo

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8 servings
Prep:
15 Min
Cook:
20 Min
Method:
Steam

Ingredients

  • 2 1/2 lb
    fresh broccoli, cut into spears
  • 3 Tbsp
    butter or margarine
  • 3 Tbsp
    all purpose flour
  • 2 c
    milk
  • 2 Tbsp
    stone-ground mustard
  • 1/8 tsp
    salt
  • 1/8 tsp
    freshly grated or ground nutmeg (i used 1/2 teaspoon)
  • 1/8 tsp
    pepper
  • 1 c
    (4 ounces) shredded gruyere cheese

How to Make Gratin of Broccoli in Bechamel

Step-by-Step

  1. Arrange 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.
  2. Meanwhile, 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.
  3. Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2 " from heat 6 to 8 minutes or until lighly browned. Serve hot.

Printable Recipe Card

About Gratin of Broccoli in Bechamel

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American




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