Want something green to add to your dinner table that even the kids will like? This broccoli gratin is full of the stuff your family loves, like cheese and breadcrumbs, and still has that something green, fresh broccoli, that you want on your table. This is a dish that can be prepared in the morning or even the night before if you’re motivated, to make dinner prep easier. Just be sure to add 10 minutes or so to the cook time if you’re going from the fridge to the oven so that it cooks through and is hot throughout when you serve it. This is also a great dish to take to a potluck, and one for sure that folks will enjoy. Use fresh broccoli, and don’t skip the quick boil at the beginning. That’s the step that will remove some of the bitterness and make the broccoli tender enough to be palatable to the kiddos.
Cheesy Broccoli Gratin
- 1 bunch broccoli, cut into small florets
- Sea or kosher salt, to taste
- 1/4 cup Pompeian Extra Light Tasting Olive Oil
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/3 cup grated Parmesan cheese
- 1 tablespoon fresh flat-leaf parsley, chopped, or 1 teaspoon dried
- Freshly ground black pepper, to taste
- 3 tablespoons Pompeian Extra Virgin Olive Oil
- 1 clove garlic, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 6 tablespoons breadcrumbs or Panko crumbs
Bring large pot of water to rapid boil. Add broccoli and salt to taste. Cook for 4 minutes. Drain and refresh under cold water and drain again. Pat dry with paper towels and transfer to bowl.
Preheat oven to 400-degrees F. Oil small gratin dish (large enough to fit broccoli with a bit of room on the top).
For sauce, heat 1/4 cup olive oil in medium saucepan over medium heat. Add onion and cook until tender. Add flour and whisk until foamy. Slowly pour in milk and cook, stirring continuously until mixture comes to boil and thickens. Stir in Parmesan cheese and parsley and whisk until cheese is melted. Season with salt and pepper, to taste. Coat broccoli evenly with sauce. Transfer broccoli to gratin pan.
For topping, heat 3 tablespoons olive oil over medium-low heat in a nonstick skillet. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds.. Increase heat to medium and add breadcrumbs or Panko and toss until lightly browned. Sprinkle topping over baking dish and bake for 20 minutes until hot and bubbly. Serve immediately.
Recipe courtesy of Pompeian