Broccoli And Gruyère Gratin Food

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 180C/350F.
• Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
• Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
• Add flour and cook for 1 minute, stirring constantly.
• While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
• Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
• Turn off heat, add cheeses, stir in (don't worry if it doesn't melt fully). Then do a taste test and add a bit of salt if required.
• Add broccoli and stir well to coat.
• Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
• Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
• Stand for 5 minutes before serving.

BROCCOLI GRATIN

Steps:

• 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 collapsible 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 bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
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CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
• Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

CREAMY BROCCOLI STEM GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
• Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
• Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.

BROCCOLI GRATIN

Steps:

• Preheat the oven to 450˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.
• Arrange the broccoli in an even layer in a 2-quart baking dish. Combine the gruyere, panko, melted butter and 1/2 teaspoon each salt and pepper and sprinkle over the broccoli.
• Bake until the cheese melts and the top is golden brown, 12 to 15 minutes.

BROCCOLI GRATIN

Steps:

• Preheat oven 375 degrees F. Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the broccoli, cook it for 2 minutes, and then transfer it to the ice water to stop cooking. Drain and set aside.
• Put the bacon in a medium saucepan over medium heat and cook until crispy, 7 to 8 minutes. Remove the bacon, set aside, and reserve the fat in saucepan.
• Turn the heat to medium-low heat, add the bacon and cook for 1 minute. Add the flour, and cook, whisking, until it starts to smell nutty and is a bit darker, 5 to 7 minutes; this is a roux. Slowly whisk the milk in to create a sauce with gravy-like consistency. Stir in the salt, pepper and nutmeg. Turn the heat to low and stir the Cheddar. Once the cheese has melted, take the saucepan off the heat.
• Combine the panko and olive oil in a medium bowl. Coat a large baking dish or individual ramekins with non-stick cooking spray. Toss the broccoli with the cheese sauce and bacon. Put the mixture in the baking dish or ramekins, top it with the panko mixture and bake until the top is golden and the cheese is bubbly, 20 to 25 minutes. Serve hot.

BROCCOLI AND GRUYERE GRATIN

Steps:

• Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 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, ½ teaspoon salt, and ¼ teaspoon pepper. Toss 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 to 40 minutes. Let sit 10 minutes before serving.

CREAMY CAULIFLOWER AND GRUYERE GRATIN

Steps:

• Cauliflower -- Prepare your cauliflower, cut off the steams and rough chop the heads. Add the chopped cauliflower to a large bowl and set to the side.
• Vegetables -- To a medium pot, add the butter and melt on medium heat. Add the shallots and cauliflower stems chopped and cook just 4-5 minutes until slightly soft. Then to that, add the cream, grey poupon, horseradish sauce, salt, pepper, rosemary and nutmeg and bring to medium heat and cook until the cauliflower is soft. Should take about 5-8 minutes on a slow boil or simmer.
• Transfer to a blender or if you want you can use an immersion blender for this. Blend until smooth and well combined and the cauliflower stems are pureed.
• Add the cream sauce to the cauliflower and combine well.
• Topping -- Add the melted butter to the bread crumbs in a small bowl and mix well with 1 teaspoon dried parsley.
• Baking -- In a 13x9" casserole or baking dish sprayed with pam or lightly greased add the cauliflower mixture and top with the grated cheese, and then top with the bread crumb mixture. Bake 400 for 20-30 minutes on the middle rack uncovered. Enjoy!