Golden Broccoli Gratin

Description

Anything with gruyere cheese gets my attention and the parmesan cheese/panko topping sounds wonderful too. Another recipe from williams-sonoma.

Ingredients

• Kosher Salt
• Broccoli
• Unsalted Butter
• All-purpose Flour
• Milk
• Yellow Onion
• Bay Leaf
• Gruyere Cheese
• Fresh Ground Black Pepper
• Panko Breadcrumbs
• Parmigiano-reggiano Cheese
• Olive Oil

Instructions

1. Preheat an oven to 350 degrees f
2. Bring a large saucepan of well salted water to a boil over high heat
3. Cut the heads from the broccoli stalks and cut the heads into small florets
4. Peel the stalks and thinly slice
5. Add the broccoli to the boiling water and cook for 2 minutes
6. Transfer the broccoli to a bowl filled with ice water, then drain well
7. In a 10-inch fry pan over medium heat, melt the butter
8. Add the flour and stir until well incorporated and fragrant, 1 – 2 minutes
9. Slowly whisk in the milk and bring to a boil
10. Reduce the heat to low, add the onion and bay leaf and simmer, stirring frequently, until the mixture thickens, about 8 minutes
11. Remove and discard the bay leaf and add the gruyere, stirring until the cheese is melted
12. Season with salt and pepper
13. Carefully fold in the broccoli and spread in an even layer
14. In a small bowl, stir together the panko, parmigiano-reggiano and olive oil, and season with salt and pepper
15. Sprinkle the panko mixture over the broccoli mixture
16. Transfer the pan to the oven and bake until the gratin is golden and bubbly, 40 – 45 minutes
17. Let rest for 15 minutes before serving