This is officially my new favorite side dish. Guys, it so good! Even Randy, who isn't a broccoli fan, thinks it's delicious. My four year old and 23 month old even like it. I've made it to go with roast chicken and I've even had it be the main dish and served a salad on the side. I think you could serve it with pretty much anything you wanted. Thanks to Real Simple for the recipe! Enjoy!
Recipe (*9 in square baking dish):
2 large bunches broccoli, chopped into florets
1/2 stick butter (4 tablespoons)
1/4 cup all-purpose flour
2 cups whole milk
2 1/2 cups grated Gruyere cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1. Preheat oven to 375 degrees. In a large pot, fill with a 1/2 inch of water. Bring to a simmer and add broccoli florets. Cover and steam for 3 minutes. Remove from heat and gently pour florets and water into a colander to drain.
2. Melt butter in a small sauce pan. Whisk in flour and cook for two minutes while whisking. Don't let the mixture darken. Whisk in milk and simmer until thickened. Remove from heat and add 1 cup Gruyere cheese (I do a heaping cup), salt and pepper.
3. Shake colander to let excess water escape. Transfer florets to your baking dish. Pour Gruyere sauce over the top. Using a spoon scoop the florets around to coat.
4. Top with remaining Gruyere cheese. Bake for 35-40 minutes, or until bubbly and golden. Let sit for 10 minutes before serving.
*The Real Simple recipe calls for baking in a 9x13 pan, but I found the 9x13 pan to be a little too big for this recipe so I opt to bake mine in a 9 in square pan. For a 9x13 pan, I would double the sauce recipe, increase the amount of Gruyere you sprinkle on top, and increase the broccoli to three large bunches instead of two.
Thanks for stopping in today!
all images by Briana