Broccoli and Cheddar Gratin
By America's Test KitchenPublished on February 23, 2011
Yield
Serves 6
Ingredients
Bread Crumb Topping
2 slices white sandwich bread, each slice torn into quarters (about 2 ½ ounces)2 tablespoons unsalted butter, softened¼ teaspoon table salt ⅛ teaspoon ground black pepperFilling
1 tablespoon table salt plus an additional ¼ teaspoon2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium2 tablespoons unsalted butter 1 medium shallot, minced (about 2 tablespoons)1 clove garlic, minced1 tablespoon unbleached all-purpose flour ¾ cup heavy cream ¾ cup low-sodium chicken broth pinch fresh ground nutmeg pinch cayenne pepper ⅛ teaspoon ground black pepper 1 teaspoon minced fresh thyme leaves 4 ounces grated sharp cheddar cheese (about 1 cup)Instructions
- 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.
Yield
Serves 6Ingredients
Bread Crumb Topping
2 slices white sandwich bread, each slice torn into quarters (about 2 ½ ounces)
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Filling
1 tablespoon table salt plus an additional ¼ teaspoon
2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
¾ cup heavy cream
¾ cup low-sodium chicken broth
pinch fresh ground nutmeg
pinch cayenne pepper
⅛ teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
4 ounces grated sharp cheddar cheese (about 1 cup)
Test Kitchen Techniques
Ingredients
Bread Crumb Topping
2 slices white sandwich bread, each slice torn into quarters (about 2 ½ ounces)
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Filling
1 tablespoon table salt plus an additional ¼ teaspoon
2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
¾ cup heavy cream
¾ cup low-sodium chicken broth
pinch fresh ground nutmeg
pinch cayenne pepper
⅛ teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
4 ounces grated sharp cheddar cheese (about 1 cup)
Test Kitchen Techniques
Ingredients
Bread Crumb Topping
2 slices white sandwich bread, each slice torn into quarters (about 2 ½ ounces)
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Filling
1 tablespoon table salt plus an additional ¼ teaspoon
2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
¾ cup heavy cream
¾ cup low-sodium chicken broth
pinch fresh ground nutmeg
pinch cayenne pepper
⅛ teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
4 ounces grated sharp cheddar cheese (about 1 cup)
Test Kitchen Techniques
Why This Recipe Works
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.
Instructions
- 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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