Teresa's Recipes
Gratin de Brocolis
Gratin de Brocolis is a timeless French classic, hailing from the region of Provence. This rich, indulgent side dish is a symphony of tender broccoli enveloped in a velvety blanket of béchamel sauce, generously speckled with a blend of Gruyere and Parmesan cheeses. It's then baked to a golden, bubbly perfection, creating a gratifying contrast between the creamy interior and the crispy, cheesy crust. It's the epitome of comfort food that is sure to elevate any meal to a sublime experience.
Ingredients
- to taste Salt and pepper
- 1/2 cup Breadcrumbs
- 1/2 cup, grated Parmesan cheese
- 1 cup, grated Gruyere cheese
- 1 cup Milk
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 large head, cut into florets Broccoli
Dietary Notes
- Servings: 6
- Dish Type: Side
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 280
- Fat: 18g
- Carbs: 14g
- Protein: 14g
- Sodium: 370mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- Steam the broccoli florets until they're just tender but still bright green, about 5 minutes. Drain well and set aside.
- In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk to create a roux. Cook for about 1 minute till it turns a light golden color.
- Slowly pour in the milk while continuously whisking to prevent any lumps from forming. Cook this mixture, stirring frequently, until it thickens to a sauce consistency, about 5 minutes.
- Remove the saucepan from the heat. Stir in the Gruyere cheese in batches, ensuring each addition is fully melted and incorporated before adding more. Season the sauce with salt and pepper to taste.
- Arrange the steamed broccoli in a gratin or other shallow baking dish. Pour the cheese sauce evenly over the broccoli.
- Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top.
- Bake in the preheated oven for about 20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- Let the gratin rest for a few minutes before serving, as this allows the sauce to thicken up slightly. Serve hot as a side dish.
Tips
- For a bit of a twist, try adding a pinch of nutmeg to the béchamel sauce.
- You can also add some cooked, crumbled bacon to the cheese sauce for an extra layer of flavor.