I've got A TON of broccoli in the house. I've never made a gratin before and have been looking for a good recipe. My cookbooks are packed (we moved Sunday) and I haven't been satisfied with the recipes I found on epicurious, etc. I want a kick ass recipe that someone out there LOVES. Can you help a girl out?!
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Re: Broccoli Gratin
Wed, May 7, 2008 - 12:45 AMOne of my *favorites* is quite simple...Broccoli, plain Danish Havarti, and Lemon (Salt &Pepper to taste)
Bake in a casserole dish for 30-35 min @ 350F
For a more "traditional" gratin, add a dash of milk and butter.
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Re: Broccoli Gratin
Wed, May 7, 2008 - 7:27 AMThis is similar to a recipe if not the recipe I used when I had a similar problem:
www.broccolirecipes.net/brocco...in.html
The above link may be a good site for you anways!
Broccoli Gratin recipe
Ingredients:
2 packet fresh broccoli florets(about 32 oz).
1 ½ cup of reduced-fat mayonnaise.
1 cup of shredded reduced-fat Cheddar cheese (4 oz).
1 pkt shredded Parmesan cheese - (3 oz).
4 x green onions sliced.
2 tablespoons of Dijon mustard.
¼ teaspoon of ground red pepper.
3 tablespoons of Italian-seasoned breadcrumbs.
Preparation Instructions:
1. Steam the broccoli for 6 to 8 minutes or until crisp-tender. Drain well.
2. Place the florets in a baking dish. Mix together the mayonnaise, Cheddar cheese, Parmesan cheese, onion, mustard and ground red pepper. Spoon over florets. Sprinkle with breadcrumbs.
3. Bake at 350 F for 20 to 25 minutes or until golden. -
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Re: Broccoli Gratin
Sat, May 10, 2008 - 6:56 PMI know this says Spinach , buy just add about the same amount of Broccoli:
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
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