Broccoli and cheese is a favorite combo for good reason, and this recipe serves it up in classic style. Kids will be happy to eat their vegetables when they come ensconced in cheddar and sauce. Be prepared to make it again soon.
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:Serves 4-6 1x
Category:Sides & Sauces
1/4 cup unsalted butter, plus more for the baking dish
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 teaspoons kosher salt, plus more as needed
Pinch freshly grated nutmeg
Freshly ground black pepper
2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
1 cup grated sharp cheddar (about 4 ounces)
1/2 cup fresh breadcrumbs
Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes.
Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the breadcrumbs. Bake until lightly browned and bubbly, about 20 minutes.