Broccoli and Cheddar Gratin

Name: Broccoli and Cheddar Gratin
Yield: Serves 6
Ingredients: 2 slices, white sandwich bread, each slice torn into quarters (about 2 1/2 ounces); 2 tablespoons, unsalted butter, softened; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 tablespoon, table salt plus an additional 1/4 teaspoon; 2 pounds, broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium; 2 tablespoons, unsalted butter; 1 , medium shallot, minced (about 2 tablespoons); 1 clove, garlic, minced; 1 tablespoon, unbleached all-purpose flour; 3/4 cup, heavy cream; 3/4 cup, low-sodium chicken broth; pinch, fresh ground nutmeg; pinch, cayenne pepper; 1/8 teaspoon, ground black pepper; 1 teaspoon, minced fresh thyme leaves; 4 ounces, grated sharp cheddar cheese (about 1 cup)

6 comments

Appears in Cook's Illustrated November/December 2007

Side Dishes

Cheese

Vegetables

Poorly made broccoli gratin is a gruesome merger of floury sauce and mealy broccoli sitting under a damp carpet of bread crumbs. Here is our take on how to do it right.

SERVES6

WHY THIS RECIPE WORKS

In developing a broccoli gratin recipe, our goal was to marry tender yet toothsome broccoli florets with a lightly thickened sauce, then to top it all off with buttery, crisp crumbs. We parcooked the florets before adding them to the gratin...

This is a members' feature.