Broccoli and Cheddar Gratin
Cook's Illustrated
Serves 6. Published November 1, 2007.
Ingredients
- Bread Crumb Topping
- 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
- Filling
- 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)
Preparation
Step 1
1.
1. For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside.
2.
2. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and broccoli; cook until exterior is tender but interior is still slightly crunchy, about 3 minutes. Drain broccoli in colander; leave in colander while preparing sauce.
3.
3. Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, remaining 1/4 teaspoon salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.