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Broccoli Gratin

Source of Recipe

From "Beans, Greens and Sweet Georgia Peaches" by Damon Lee Fowler


Recipe Introduction

"In the 1940s and '50s, casseroles made with chopped frozen broccoli, canned cream soup, and mild cheddar became inordinately popular all over America, but were especially so down South, where vegetable casseroles were (and still are) a mainstay of that revered institution, the church covered-dish supper. Fortunately, not all traditional cooks surrendered to convenience. This fresh gratin harkens back to some of the baked vegetable dishes of the late nineteenth century. It owes much to the late Camille Glenn, a lovely caterer and cookbook author who was Kentucky's premier culinary maven during the latter part of the twentieth century."

List of Ingredients

â—¦ 1 ¼ pounds broccoli, steamed and cooled
â—¦ 2 tablespoons unsalted butter
â—¦ 1 cup coarse saltine or butter cracker crumbs
â—¦ Whole black or white pepper in a mill (your choice)
â—¦ Pinch of dry mustard
â—¦ 1 cup coarsely grated extra-sharp cheddar or Gruyère
â—¦ 1 ½ cups heavy cream


Recipe

Lightly butter a 9-inch shallow casserole or gratin dish. Roughly chop the broccoli, leaving small florets whole, and put it in the dish. Melt the butter in a small frying pan over medium-low heat. Add the cracker crumbs and toss until they evenly absorb the butter and are lightly toasted. Turn off the heat and sprinkle two-thirds of them over the broccoli.

Add a liberal grinding of pepper, the mustard, and half the cheese. Pour the cream over it and gently toss to mix, then gently level the broccoli with a spatula and sprinkle the remaining cheese over it. It can be made up to 4 hours ahead up to this point. Cool, loosely cover, and let it stand at room temperature.

When you're ready to bake the gratin, position a rack in the upper third of the oven and preheat to 375° F. Uncover the gratin, sprinkle the remaining crumbs over it, and bake in the upper third of the oven until bubbly and lightly browned on top, about 25 to 30 minutes. Let it settle for 5 minutes before serving, but serve hot.

Serves 4