Brocco-Leek of Faith
Creamed Broccoli Florets Baked with Cheese Sauce and a Crisp Breadcrumb Crust
40 minutes
Serves 4
SideFrenchNut-freeShellfish-freeSoy-free
Herb's take
Gratin may sound intimidating, but it's really just a snuggly blanket of cheese and cream over your favorite veg. Today, we'll turn humble broccoli into a side with high society credentials and a crust you’ll want to fight over.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400 F with a rack in the upper third.
- 02Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes until bright green and just tender. Drain immediately and run under cold water to stop the cooking, then set aside.
- 03Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the sliced leek and cook, stirring, until softened and fragrant, about 3 minutes.
- 04Sprinkle in the flour and cook, whisking constantly, for 1 minute to form a roux.
- 05Gradually whisk in the milk and heavy cream. Continue whisking until the mixture is smooth and begins to thicken, about 2-3 minutes.
- 06Remove the pan from heat. Stir in the Gruyère, 1/4 cup of the Parmesan, Dijon mustard, nutmeg, lemon zest, 1 teaspoon salt, and black pepper until cheese is melted and sauce is smooth.
- 07Fold the blanched broccoli into the cheese sauce, coating each floret thoroughly.
- 08Grease a 2-quart baking dish with 1 tablespoon of butter. Pour in the broccoli mixture and spread evenly.
- 09In a small bowl, toss the panko breadcrumbs with olive oil, remaining 1/4 cup Parmesan, and 1/4 teaspoon salt until evenly coated. Sprinkle this mixture evenly over the gratin.
- 10Bake in the upper third of the oven for 18-22 minutes, until the topping is deeply golden and the sauce bubbles at the edges.
- 11Let the gratin rest for 5-10 minutes before serving.
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