Broccoli Gratin with Bechamel

Tender broccoli florets smothered in a smooth, coating bechamel sauce. A golden cheese crust that cracks under the fork, releasing aromas of browned butter and nutmeg.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 376
• Protein: 18 g
• Carbs: 21 g
• Fat: 23 g

Ingredients

• 800 g Broccoli ( cut into florets )
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 500 ml Whole milk
• 100 g Emmental cheese ( grated )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the broccoli

   Plunge the florets into boiling salted water. They should remain firm to the bite and bright green. Drain thoroughly to avoid watering down the sauce.

2. Making the roux

   Melt the butter in a saucepan. When it foams, pour in the flour all at once. Whisk until the mixture lightens and smells like cooked biscuits.

3. Finishing the bechamel

   Gradually pour in the cold milk while whisking vigorously. The sauce should thicken until it coats the back of a spoon. Season with salt, pepper, and grated nutmeg.

4. Browning

   Place the broccoli in a dish, coat with sauce, and cover with emmental. Bake at 200°C until the top is well browned and the cheese bubbles at the edges.

Chef's tips

• Squeeze the broccoli well after cooking to remove all water, otherwise your sauce will be runny.
• Use very cold milk on your hot roux to prevent lumps.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat in the oven to maintain the crispiness.