© Ian Knauer
Active Time
20 MIN
Total Time
35 MIN
Yield
Serves : 4

Think of this as broccoli-cheddar soup without having to clean the blender: a classic combination with a brand new look. Slideshow: More Casserole Recipes

How to Make It

Step 1    

Preheat the oven to 475°F. In a large pot, fitted with a steamer basket, bring 1-inch of water to a boil. Place the broccoli in the steamer basket and cook, covered, until tender, about 7 minutes. Reserve broccoli.

Step 2    

In a medium saucepan, melt 2 tablespoons of the butter over medium high heat until hot. Stir in the flour and cook, stirring, 2 minutes. Whisk in the milk in a steady stream and bring to a boil, whisking. Boil the milk sauce until slightly thickened, about 5 minutes. Stir in the cheddar and 1/2 teaspoon each salt and pepper. Toss the sauce with the broccoli and place in an 8-inch square baking dish.

Step 3    

In a small heavy skillet, melt the remaining 1 tablespoon butter over low heat then toss the breadcrumbs in the butter. Sprinkle the breadcrumbs over the gratin.

Step 4    

Bake the gratin until the breadcrumbs are golden and the cheese sauce is bubbling around the edges of the dish, about 15 minutes. Let cool slightly, serve.

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