Broccoli Gratin
- Author: Hilah Johnson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6 1x
- 1 pound broccoli
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/8 teaspoon salt and pepper, each
- Grating of fresh nutmeg
- 3/4 cup grated combination of sharp Cheddar, Parmesan – divided
- 1/4 cup sour cream
- 6–8 crackers
- Preheat oven to 425 F
- Rinse the broccoli and cut into florets, approximately 1″ cubes. Peel the stalks and cut them into pieces as well. Put broccoli in a casserole dish with 1 tablespoon water and cover with a glass lid or a plate. Microwave 3 minutes or until just tender.
- Melt the butter in a sauce pan and add the flour. Stir and cook 45 seconds until smooth and beginning to smell toasty.
- Add half the milk and stir briskly to combine. Add the rest of the milk and seasonings.
- Add 1/2 cup of the cheese and stir to melt. Congratulations! You just made a Mornay sauce! Now add in the sour cream.
- Drain the broccoli and mix with the sauce.
- Put it all in a casserole.
- Top with broken crackers and remaining cheese
- Bake at 350 for 25 minutes or 425 F for 15 minutes until browned and bubbling.