Broccoli Gratin

Preparation mode

• Wash the broccoli well and cut it into small florets.
• In a pan of boiling salted water, cook the broccoli for about 3 to 5 minutes, until it is slightly tender but still firm.
• Drain and reserve.
• In a pan, melt the butter over medium heat.
• Add the wheat flour and stir well, forming a roux (a mixture of butter and flour).
• Gradually add the milk, stirring constantly to avoid the formation of lumps, until you obtain a thick, smooth white sauce.
• Season the sauce with salt, black pepper and nutmeg to taste.
• Preheat the oven to 200°C.
• In a mixing bowl, place the cooked broccoli florets.
• Cover the broccoli with the béchamel sauce, spreading it evenly.
• Sprinkle the mozzarella cheese and grated Parmesan cheese on top, ensuring a generous layer of cheese for the gratin.
• Place the dish in the preheated oven and bake for around 15 to 20 minutes, or until the cheese is melted and golden on top.
• If you want an even crispier gratin, you can turn on the oven grill for the last 2 to 3 minutes.
• Remove from the oven and let cool slightly before serving. Broccoli au gratin can be served as a side dish for meat, poultry, or as a vegetarian main dish.