Gratin of Broccoli in Béchamel

Oxmoor House
A gratin is simply a dish, savory or sweet, that's finished under a broiler to create a golden crust. Sometimes the crust comes from breadcrumbs; sometimes it's merely cheese, as in this delicious side dish bathed in béchamel sauce.
8 servings


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2 1/2 pounds fresh broccoli, cut into spears
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
2 tablespoons stone-ground mustard
1/8 teaspoon salt
1/8 teaspoon freshly grated or ground nutmeg
1/8 teaspoon pepper
1 cup (4 ounces) shredded Gruyère cheese


Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.

Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in mustard and next 3 ingredients. Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2" from heat 6 to 8 minutes or until lightly browned. Serve hot.

Created date

October 2003