Broccoli and Gruyère Gratin

Broccoli and Gruyere Gratin
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
By November, 2009

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

Oven and pot
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.

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