Broccoli And Cheddar Gratin

Ingredients

TOPPING
4 slices hearty white sandwich bread, torn into quarters
2 tablespoons unsalted butter, softened
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
FILLING
2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and chopped
1 tablespoon plus 1⁄4 teaspoon salt
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
1 tablespoon all-purpose flour
3⁄4 cup heavy cream
3⁄4 cup low-sodium chicken broth
4 ounces sharp cheddar cheese, grated (1 cup)
1 teaspoon minced fresh thyme
1⁄8 teaspoon pepper
Pinch ground nutmeg
Pinch cayenne pepper

Instructions

FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 pulses; set aside.
FOR THE FILLING: Adjust oven rack to middle position and heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven over high heat. Add broccoli and 1 tablespoon salt and cook until just tender, about 3 minutes. Drain broccoli in colander; leave in colander to drain while preparing sauce.
Melt butter in large skillet over medium heat, 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 and bring to boil. Stir in 2⁄3 cup cheddar, thyme, remaining 1⁄4 teaspoon salt, pepper, nutmeg, and cayenne until incorporated. Off heat, gently stir in broccoli until evenly combined. Transfer mixture to 11 by 7-inch (2-quart) gratin dish. Sprinkle remaining 1⁄3 cup 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.
TO MAKE AHEAD: Topping and broccoli can be prepared and stored at room temperature for up to 2 hours. Don’t prepare sauce or bake gratin until just before serving.

Broccoli And Cheddar Gratin

Ingredients

Instructions

Tags

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