Broccoli Gratin

Name: Broccoli Gratin
Ingredients: 4 tablespoons unsalted butter; 2 cloves garlic, minced; 1 teaspoon dry mustard; 1 1/2 cups panko or other coarse bread crumbs; Salt and pepper; 10 cups broccoli florets, cut into bite-size pieces (about 2 1/2 lb.); 1 1/2 cups heavy cream; 1 cup grated Parmesan; 2 tablespoons chopped fresh parsley

9 ingredients

3 steps

Ingredients

4 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon dry mustard
1 1/2 cups panko or other coarse bread crumbs
Salt and pepper
10 cups broccoli florets, cut into bite-size pieces (about 2 1/2 lb.)
1 1/2 cups heavy cream
1 cup grated Parmesan
2 tablespoons chopped fresh parsley

Directions

1

Preheat oven to 350°F. Grease a 9-by-13-inch baking dish and set aside. Melt butter in a nonstick skillet over medium-low heat. When foaming subsides, add garlic and saute until light golden, about 2 minutes. Stir in mustard. Add bread crumbs and saute until they are golden and crisp, about 5 minutes. Remove from heat, season with salt and pepper and let cool.
2

Place broccoli in prepared baking dish. Pour heavy cream and 1/2 cup Parmesan over broccoli and mix well. Season lightly with salt and pepper. Mix remaining 1/2 cup Parmesan and parsley with cooled bread-crumb mixture. Sprinkle mixture evenly over broccoli and cover baking dish with foil.
3

Bake casserole for 20 minutes. Remove foil and continue baking 15 minutes longer, until casserole starts to bubble at corners, and crumbs are crispy