2 large bunches broccoli, roughly chopped (about 12 cups)
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8oz)
kosher salt and black pepper
Instructions
Heat oven to 375F. Fill a large sauce-pan with 1
inch of water and fit with a steamer basket (or
fill a large pot with 1/2 inch water). Bring to a
simmer. Place the broccoli in the steamer basket,
cover, and steam until just tender, 3-4 minutes;
transfer to a large bowl.
Melt the butter in a medium saucepan over medium
heat. Add the flour and cook, stirring, for 2
minutes (do not let it darken). Whisk in the milk
and simmer until slightly thickened, 3-4 minutes.
Remove from heat and stir in 1 cup of the cheese,
1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss
with the broccoli.
Transfer the broccoli mixture to a shallow 3-quart
baking dish and sprinkle with the remaining cup of
cheese. Bake until bubbling and golden brown, 35-40
minutes. Let sit 10 minutes before serving.
Originally Submitted
10/22/2009
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