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Broccoli And Cheddar Gratin

Food.Wishes's picture
Some things just go great together; chips and beer, warm bread and butter, Britney and K-Fed, and of course, Broccoli and Cheddar cheese sauce. As you’ll hear in the video this clip was inspired by watching people in grocery store lines buying tiny, expensive, and poor quality, frozen packages of broccoli and cheese sauce. I had some left-over Béchamel sauce, so in this clip I’ll show how easy it is to take that humble base sauce and create a wonderful vegetable gratin. In case I wasn’t clear in the clip, turn the heat off the Béchamel as soon as you add the cheese. By the way, if I haven’t already, I’ll add a béchamel demo to the blog in case you’re not familiar with that “mother” sauce. As far as recommendations go, I’m a HUGE cheese head, not the Green Bay Packer variety, but the delicious English Farmhouse Cheddar kind. I hope you have a nice cheese shop near you, but if not you can get just about anything you want online these days. Check out cooking.com, they’re a great resource. I suggest any nice sharp cheddar for this dish, but so many other cheeses would be delicious. And for the top, Parmigiano-Reggiano is great, or even a nice Pecorino Romano.
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Feel: 
Smooth
Method: 
Baked, Gratin
Ingredient: 
Broccoli, Seafood, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4
My kids and husband never touch steamed broccoli but when I make this cheesy broccoli gratin, they ask for seconds and there is rarely any leftovers. It is a great way to get your family to eat healthy broccoli and cheese isn't that bad for you if you balance out the rest of the meal by serving baked skinless chicken or fish.

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