Recipe Archives->Vegetables->Broccoli Gratin 01

Broccoli Gratin with Mustard Cheese Streusel
Serves 4

4 Tbsp (1/2 stick) butter
1/3 cup minced onion
2 large garlic cloves, minced
1/2 tsp dry mustard
4 Tbsp Dijon mustard
2 1/2 cups fresh bread crumbs made from crustless sourdough bread
1 cup (packed) grated Parmesan cheese (about 3 oz.)
6 to 7 cups broccoli florets (from about 1 1/2 lbs. broccoli crowns)
3/4 cup whipping cream or half-and-half

Melt butter in large nonstick skillet over medium-high heat. Add
onion and garlic; saute until onion is soft, about 4 minutes. Mix
in dry mustard, then 2 Tbsp. Dijon mustard, blending well. Add bread
crumbs; saute until crumbs are crisp and golden, stirring and
pressing with back of fork to separate, about 8 minutes. Season
with salt and pepper; cool completely.  Mix in half the cheese.
Cook broccoli in large pot of boiling, generously salted water until
crisp-tender, about 3 minutes. Rinse quickly in very cold water to
stop cooking and drain. Cool. (Streusel and broccoli can be made 1
day ahead. Cover separately and refrigerate.) Preheat oven to 350
degrees. Butter a 2- or 3-quart baking dish. Place broccoli in large
bowl.  Add cream, remaining 2 tablespoons Dijon mustard, and the
rest of the cheese; toss to coat evenly. Arrange broccoli in prepared
dish. Sprinkle streusel over the top. Bake until broccoli is heated
through and streusel is browned, about 30 minutes.

Printable version: broccoli-gratin01.txt.