Broccoli Gratin With Mustard-Cheese Strudel
By á-170456
Ingredients
- 4 tablespoons butter - (1/2 stick)
- 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 grated Parmesan cheese - (packed) abt 3 oz
- 12 cups broccoli florets - (to 13) (from about 3 lbs broccoli crowns)
- 1/2 cup whipping cream
Details
Servings 8
Preparation
Step 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.
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.)
Preheat oven to 350 degrees. Butter 13- by 9- by 2-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.
This recipe yields 8 to 10 servings.
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