Broccoli Au Gratin Recipe - Tasting Table

"While there seem to be endless fancy recipes for potatoes and an abundance of easy pastas you can prepare, there are never enough ways to fit vegetables onto the dinner table. With the help of a little cream, a lot of cheese, and a sprinkling of buttery crumb topping, though, any vegetable can be a star - even one as hard to love as broccoli, as proven by developer Michelle McGlinn's broccoli au gratin recipe."

"The au gratin technique, which involves topping the potatoes with cheese and buttered breadcrumbs, can be applied to any vegetable, and works especially well for tender broccoli. This broccoli au gratin recipe features three types of cheeses, which are first melted into a smooth sauce before coating tender, steamed florets. This cheesy side makes for the perfect pairing for chicken, beef, ham, or even some types of fish, making it a perfect go-to for fancy and weeknight dinners alike."

Broccoli au gratin transforms steamed broccoli florets into a rich, creamy side by coating them in a smooth cheese sauce and topping them with buttery breadcrumbs. The au gratin technique of cheese and buttered breadcrumbs, traditionally used for potatoes, adapts well to tender vegetables. The dish requires about 8 cups of florets plus butter, garlic, flour, milk, salt, pepper, breadcrumbs, and shredded cheese. Fontina melts well, cheddar adds richness, and Parmesan contributes salty flavor; grating from full blocks yields the best melt. The casserole pairs well with chicken, beef, ham, or mild fish and suits both weeknight and special-occasion meals.

Read at Tasting Table