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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This gratin is more elegant than your usual broccoli and cheese casserole, thanks to a custardy base and plenty of parmesan. Ingredients:
1 bunch broccoli (about 1 1/2 pounds) |
1 cup whole milk |
1/2 cup heavy cream |
1 cup grated parmigiano-reggiano |
2 large eggs |
1 cup coarse fresh bread crumbs |
1 tablespoon extra-virgin olive oil |
Directions:
1. Preheat oven to 350°F with rack in upper third.
2. Cut broccoli florets into 1-inch pieces, then peel large stems with a knife and cut into 1/2-inch-thick rounds. Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.
3. Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.
4. Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.
5. Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes.
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