RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3824
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| Recipe Name: |
Broccoli and Cheddar Gratin - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.37
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
In developing a broccoli gratin recipe, our goal was to marry tender yet toothsome broccoli florets with a lightly thickened sauce, then to top it all off with buttery, crisp crumbs. We parcooked the florets before adding them to the gratin to ensure just the right amount of cooking time. Then we made a simple Mornay sauce with shallots, garlic, nutmeg, and cayenne, and added cheddar cheese for flavor and smooth texture. Freshly baked bread crumbs finished off our broccoli gratin recipe, giving it a perfectly toasted crust.
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Ingredients:
2 Slices bread, white torn in quarters
2 Pounds broccoli 1-in florets, stalked chopped
1 Pinch pepper, cayenne
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Directions:
For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside.
For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and broccoli; cook until exterior is tender but interior is still slightly crunchy, about 3 minutes. Drain broccoli in colander; leave in colander while preparing sauce.
Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, remaining 1/4 teaspoon salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
240 |
Total Carbs: |
20.0 |
Net Carbs: |
13.5 |
| Cholesterol: |
20.9 |
Fat: |
14.9 |
Protein: |
12.64 |
| Fiber: |
6.48 |
Sodium: |
1894.71 |
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