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 This is, without a doubt, going on my Thanksgiving table. What is it about Gruyere cheese that is so dang good? I love its assertiveness on the palate.
With that said, "Heavens to Murgatroyd" my friends, this is one yummy gratin. I am truly in love with it. You must make this or you will forever be sorry. No, I'm not being dramatic, just assertive, like the cheese.
The Wildboar, who would never go out of his way to eat broccoli, wanted more and more. I knew it was good.
This is another dish I cannot be alone with. I would eat all of it and then
pick the brown bits of cheese from the sides of the pan. No joke.
If you are celebrating Thanksgiving elsewhere and need to bring a side
dish, I'll give you instructions on how to prepare it for travel. BUT
don't wait for Thanksgiving to make this, have it today!
Broccoli and Gruyere Gratin
Adapted from Real Simple
Serves 8
3 large bunches of broccoli, roughly chopped (about 12 cups)
4 Tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Fill
a large saucepan with 1 inch of water and fit with a steamer basket (or
fill a large pot with 1/2 inch of water). Bring to a simmer. Place
the broccoli in the steamer basket, cover and steam until just tender,
about 4 to 5 minutes; transfer to a large bowl.
Melt the butter
in a medium saucepan over medium heat. Add the flour and cook,
stirring, for 2 minutes (do not let it darken). Whisk in the milk and
simmer until slightly thickened, 3 to 4 minutes. Remove from heat and
stir in 1 cup of the cheese, salt and pepper. Toss the sauce with the
broccoli.
Transfer the broccoli mixture to a shallow 3-quart
baking dish and sprinkle with the remaining cup of cheese. Bake until
bubbling and golden brown, 35-40 minutes. Let sit 10 minutes before
serving.
For A Potluck
BEFORE YOU LEAVE: Prepare the gratin but do not bake. Leave at room temperature for up to 2 hours or refrigerate for up to 1 day.
WHEN YOU ARRIVE: Bake at 375 degrees from room temperature, 40 to 55 minutes.
Cathy is currently in the development stages of her vineyard and
winery in the Willamette Valley of Oregon. She is a food writer for
Davis Life Magazine and blogs daily about wine, food and everyday
living. She lives with her husband
and two sons. You can visit her at noblepig.com.
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