BROCCOLI GRATIN
Made this last night for the first time... I think even people who hate broccoli will love this! So simple, I recommend trying any kind of veggie or cheese combo.
Provided by BethanyC
Categories Side Dish Vegetables Broccoli
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
- Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
- Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
- Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
- Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 14.6 g, Cholesterol 48.8 mg, Fat 17 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 10.6 g, Sodium 413.8 mg, Sugar 3.3 g
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Joy Mathabela
[email protected]Solid 4/5! I made this for dinner last night and it was a hit. The broccoli was tender and the cheese sauce was creamy and cheesy. The breadcrumb topping added a nice crunch. I would definitely make this again.
opiyo general
[email protected]This Broccoli Gratin turned out amazing! The broccoli was perfectly cooked, still slightly crunchy, and the cheese sauce was rich, creamy, and flavorful. The breadcrumb topping added a nice textural contrast. I would definitely make this dish again.
100%Jim
100%[email protected]Broccoli Gratin, an elegant and flavorful dish, has become a staple in my kitchen. The combination of tender broccoli florets, creamy cheese sauce, and crispy breadcrumb topping is simply irresistible. I have experimented with different cheeses, such