Broccoli au Gratin

Broccoli au Gratin

4 C. salted water

3 lbs. broccoli, peeled, cut into large uniform pieces

3 T. unsalted butter

3 medium shallots, peeled, minced

2 cloves garlic, peeled, minced

2/3 C. sour cream

1 C. grated Parmesan cheese, divided

1/2 t. freshly grated nutmeg

1/2 t. freshly ground white pepper

1/2 t. salt

In a large saucepan, bring the salted water to a boil. Add the broccoli and boil about 5 minutes. Drain into a colander and spray with cold water to stop the cooking process. Coarsely chop the broccoli.

In a large skillet, melt the butter. Add the shallots and saute 3 minutes, stirring frequently. Add the garlic and saute for another minute.

Place the shallot mixture in a food processor fitted with the metal blade. Pulse a few times to puree. Add the sour cream and pulse 4 to 5 times to mix. Add the broccoli and 3/4 cup of the Parmesan cheese and pulse 4-5 minutes. The mixture should not be overpureed. Stir in the nutmeg, pepper and salt.

Preheat the broiler. Spoon the mixture into a 2-quart broiler-safe gratin or soufflé dish. Sprinkle the top with the remaining 1/4 cup Parmesan cheese. Place under the broiler for 2 minutes or until the cheese is melted and slightly golden. Serve.

Makes 6 cups (12 half-cup servings).


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