Jonathan and I have always been tremendous fans of broccoli — even before this whole Weekday Veg experiment, we’d go through several heads of broccoli a week, easy. Even my dogs love broccoli — Cosmo and Sprocket’s number one life activity is sleeping, but number two just might be lounging in their dog bed, gnawing on broccoli stalks while I’m washing up from dinner. Too bad for the pups, the broccoli stalks went into this recipe. But I may have thrown them a bite. Or two.
If you like broccoli even a fraction as much as I do, do yourself a favor and make this dish. We served it with couscous and made a meal out of it, but it would obviously work just as well as a side. I could see it fitting in quite nicely at a holiday meal of some sort.
- Kosher salt, to taste
- 2 lb. broccoli
- 2 Tbs. unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 small yellow onion, thinly sliced
- 1 cup grated Gruyère cheese
- Freshly ground pepper, to taste
- 1 cup panko
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. olive oil
- Chop up broccoli and stalks into small pieces and boil in a pot of salted water for about 2 minutes. Transfer cooked broccoli to and ice bath and drain well.
- In a saucepan, melt butter and then mix in flour until thickened. Slowly whisk in milk.
- Slowly bring milk mixture to a boil. Add thinly sliced onions and let simmer until thickened, about 8 minutes.
- Stir in cheese
- Fold broccoli into cheese sauce, season with salt and pepper. Transfer to baking dish.
- Mix panko, Parmesan cheese, and olive oil in a small bowl. Top broccoli mixture with panko mixture
- Bake at 350 for 40-45 minutes, until top is browned. Let rest 15 minutes before serving.
- What I posted above is the full recipe, and it makes about 6-8 servings, depending on your appetite. I halvedd this recipe and got about four decent sized servings out of it.
Recipe via Williams Sonoma