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After a week of recipes like Tuesdays With Dorie Croissants and the Pioneer Women’s Cinnamon Rolls I knew I better end on a healthy note or my faithful reader-son Cory, will definitely disown me! Enter a lovely bag of fresh broccoli. I love broccoli. I think it just may be my favorite vegetable, as an adult. As a child the only vegetable I would eat was green beans. But when I was about 45 I grew up and started eating other vegetables. Today my favorite — broccoli!
In the culinary arts, the term au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. The au gratin topping should be golden brown, which can be achieved by baking or by placing the dish under a broiler. Au gratin — a perfect way to serve broccoli!! Broccoli is a delicious side dish to so many meats and main dishes. I started this colorful gratin by steaming the broccoli in the microwave. I like baking in a cast iron skillet but you can also use your favorite baking dish or casserole dish.
While the broccoli is steaming in the microwave I made a cheesy white sauce, reserving a bit of the cheese to sprinkle on the hot broccoli.
The cheesy white sauce is poured over the broccoli.
I adore Panko bread crumbs so I used a handful to make up the crunchy topping. The gratin is baked until lightly browned and bubbly.
I adapted this recipe from Food Network Kitchens. It is a keeper for me. It can easily be made and on the table in less than an hour while finishing up any main dish.
We like our broccoli tender-crisp and not mushy. This recipe is easy to make without over-baking the broccoli.
What is your favorite broccoli recipe? Please do-tell, I am always looking for tried and true recipes for this yummy vegetable!