Broccoli Gratin with Mustard-Cheese Streusel |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A crunchy, savory crumb topping makes broccoli irresistible really! Ingredients:
4 tablespoons (1/2 stick) butter |
1/3 cup minced onion |
2 large garlic cloves, minced |
1/2 teaspoon dry mustard |
4 tablespoons dijon mustard |
2 1/2 cups fresh breadcrumbs made from crustless sourdough bread |
1 cup (packed) grated parmesan cheese (about 3 ounces) |
12 to 13 cups broccoli florets (from about 3 pounds broccoli crowns) |
1/2 cup whipping cream |
Directions:
1. Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.
2. Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)
3. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.
|
|