Simple Recipes for Every Day
Broccolini au Gratin
- Serves: 6
- Prep Time: 10 min
- Cook Time: 50 min
Ingredients
- 1½ pounds broccolini, ends trimmed
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons salted butter
- ¾ cup Panko breadcrumbs
- 1 large shallot, thinly sliced
- 2 garlic cloves, finely chopped
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon minced fresh thyme
- ¾ cup grated Parmesan cheese, plus more for serving
- 1 cup grated Gruyère
- 1 tablespoon minced fresh flat leaf parsley (optional)
Ingredients
- 1½ pounds broccolini, ends trimmed
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons salted butter
- ¾ cup Panko breadcrumbs
- 1 large shallot, thinly sliced
- 2 garlic cloves, finely chopped
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon minced fresh thyme
- ¾ cup grated Parmesan cheese, plus more for serving
- 1 cup grated Gruyère
- 1 tablespoon minced fresh flat leaf parsley (optional)
Method
Preheat the oven to 400°F with a rack in the center position.
Place the broccolini in a shallow 3-quart baking dish and toss with 1 tablespoon of the olive oil. Bake for 10 minutes, or until bright green.
Meanwhile, melt 2 tablespoons of the butter in a small skillet over medium heat. Add the panko and toss until coated. Cook, stirring occasionally, until panko is golden brown.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Once the oil is glistening, add shallot and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Add the remaining 3 tablespoons of butter. Once the butter is melted, sprinkle with the flour and whisk until absorbed, 1 to 2 minutes. Slowly whisk in the milk and cook, whisking, until the sauce has thickened, 4 to 5 minutes. Add the mustard, salt, pepper, nutmeg, thyme, ½ cup of the Parmesan cheese and ¾ cup of the gruyere. Cook, stirring often, until the cheese has melted, 2 to 3 minutes. Remove from the heat.
Pour the cream mixture over the broccolini and sprinkle with the remaining ¼ cup Parmesan and ¼ cup Gruyère. Return to the oven and bake until the sauce is bubbling and the cheese has lightly browned, about 25-30 minutes. Let rest for 10 minutes.
Top the gratin with panko and parsley before serving.