Broccoli and Gruyere Gratin
Serves 8|
Hands-On Time:
15m
|
Total Time:
1hr
00m
Ingredients
- 2 large bunches broccoli, roughly chopped (about 12 cups)
- 4 tablespoons butter (1/2 stick)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups grated Gruyere (8 ounces)
- kosher salt and black pepper
Directions
- Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 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 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ 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 to 40 minutes. Let sit 10 minutes before serving.
Nutritional Information
- Per Serving
- Calories 264
- Fat 17g
- Sat Fat 10g
- Cholesterol 51mg
- Sodium 326mg
- Protein 15g
- Carbohydrate 16g
- Fiber 4g
What does this mean? See Nutrition 101.
Quick Tip
Prepare gratin, but do not bake. Refrigerate in the baking dish for up to 1 day in advance (alternatively, keep the gratin
at room temperature for up to 2 hours). To serve, bring the gratin to room temperature and bake according to the recipe instructions.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
