Broccoli Cheddar Gratin With Chipotle
|Broccoli||2 1⁄2 Pound, cut into spears|
|Unsalted butter||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||6 Ounce (1 1/2 Cups)|
|Minced canned chipotle in adobo||1 Teaspoon|
1. Preheat the broiler and position a rack 8 inches from the heat. Set a steamer basket in a large, deep skillet filled with 1 inch of water and bring to a boil. Add the broccoli spears, cover and steam over high heat until crisp-tender, about 5 minutes. Transfer the broccoli spears to a shallow 1 1/2-quart baking dish, arrange them in a single layer and season with salt.
2. Meanwhile, in a medium saucepan, melt the butter. Add the flour and whisk over moderately high heat for 2 minutes. Add the half-and-half and cook, whisking constantly, until the sauce is thickened and bubbling, about 5 minutes. Remove from the heat and whisk in the shredded Cheddar and minced chipotle.
3. Pour the cheese sauce over the broccoli in the baking dish. Broil for 5 minutes, reversing the position of the baking dish once halfway through to ensure even cooking, until the gratin is bubbling and the cheese sauce is browned in spots.