Broccoli Gratin with Bechamel
Ingredients
- 800 gBroccoli (cut into florets)
- 50 gUnsalted butter
- 50 gWheat flour
- 500 mlWhole milk
- 100 gEmmental cheese (grated)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat in the oven to maintain the crispiness.
