Published November 1, 2007.
In developing a broccoli gratin recipe, our goal was to marry tender yet toothsome broccoli florets with a lightly thickened sauce, then to top it all off with buttery, crisp crumbs. We parcooked the florets before adding them to the gratin to ensure just the right amount of cooking time. Then we made a simple Mornay sauce with shallots, garlic, nutmeg, and cayenne, and added cheddar cheese for flavor and smooth texture. Freshly baked bread crumbs finished off our broccoli gratin recipe, giving it a perfectly toasted crust.