This is, without a doubt, going on my Thanksgiving table. What is it about Gruyere cheese that is so dang good? I love its assertiveness on the palate.
With that said, “Heavens to Murgatroyd” my friends, this is one yummy gratin. I am truly in love with it. You must make this or you will forever be sorry. No, I’m not being dramatic, just assertive, like the cheese.
The Wildboar, who would never go out of his way to eat broccoli, wanted more and more. I knew it was good.
This is another dish I cannot be alone with. I would eat all of it and then pick the brown bits of cheese from the sides of the pan. No joke.
If you are celebrating Thanksgiving elsewhere and need to bring a side dish, I’ll give you instructions on how to prepare it for travel. BUT don’t wait for Thanksgiving to make this, have it today!
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover and steam until just tender, about 4 to 5 minutes; transfer to a large bowl.
Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, salt and pepper.
Toss the sauce with the broccoli.
Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35-40 minutes at 375o. Let sit 10 minutes before serving.
There are no words for this. You’ll see.
Broccoli and Gruyere Gratin
Adapted from Real Simple
Serves 8
3 large bunches of broccoli, roughly chopped (about 12 cups)
4 Tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover and steam until just tender, about 4 to 5 minutes; transfer to a large bowl.
Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, salt and pepper. Toss the sauce with the broccoli.
Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35-40 minutes at 375o. Let sit 10 minutes before serving.
For A Potluck
BEFORE YOU LEAVE: Prepare the gratin but do not bake. Leave at room temperature for up to 2 hours or refrigerate for up to 1 day.
WHEN YOU ARRIVE: Bake at 375o from room temperature, 40 to 55 minutes.
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