Broccoli Gratin


1 bunch broccoli

1/3 c oil or butter
1/3 c flour
1-1.5 c cold milk
1 c shredded mozzarella cheese
panko bread crumbs
salt and pepper to taste

Cut the broccoli bunch into bite-sized florets. Discard the thick stems, or peel them and add them in as you like. Steam the broccoli for 10 minutes.

Meanwhile, melt the butter (or heat the oil) and add in the flour. Cook over medium heat until it smells like a cooked pie crust and has a light color to it, then add the cold milk. You can switch to a whisk if you’re afraid of lumps, but as Chef John says, hot roux, cold milk, no lumps. Cook the white sauce and let it reduce until it’s a little thinner than you want the final product to be. Turn off the heat and add the cheese, stirring quickly. Add salt and pepper.

Drain the broccoli and put in a small casserole dish. Pour the cheese over the top, then top with some bread crumbs. Exactly how much is up to you. Bake for 10-15 minutes or until the cheese begins to brown. Serve hot.



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