Weekend at the Cottage Recipes

CHEESY BROCCOLI CASSEROLE

A classic holiday casserole of broccoli in a creamy cheese sauce with a crispy panko topping.

www.weekendatthecottage.com/cheesy-broccoli-casserole/

 

Ingredients

• 2 pounds broccoli, trimmed and cut into • • 1-inch pieces

• 3 tablespoons butter

• 2 shallots, diced

• 2 garlic cloves, finely diced

• ½ teaspoon dry mustard

• 1⁄8 teaspoon cayenne pepper

• 3 tablespoons flour

• 1-½ cups whole milk

• 1 cup chicken stock or vegetable broth

• 2 cups shredded Gruyère cheese

• 1 cup shredded cheddar cheese

• kosher salt

• black pepper

For the topping

• 1 cup panko crumbs

• 1 tablespoon butter

• 1 teaspoon garlic powder

 

DIRECTIONS

1. Preheat oven to 400°F.

2. Prepare the topping: Melt butter in a small skillet over moderate heat. Add panko and toss to coat. Sprinkle

with garlic powder. Continue to cook until crumbs are browned. Remove from heat and reserve.

3. Prepare broccoli: Place broccoli in a medium-sized pot. Cover with water and add a sprinkle of kosher salt, about 1 teaspoon. Bring to a boil and cook for 3 minutes. Strain through a colander leaving broccoli to drain completely. Reserve.

4. Prepare sauce: Melt butter in medium-sized pot. Add shallots, garlic, mustard and cayenne and cook until shallots are soft and translucent. Sprinkle with flour and stir, continuing to cook for 1 or 2 minutes until flour is browned. Whisk in broth, followed by the milk, stirring constantly and cooking until sauce thickens. Remove from heat and stir in the Gruyère cheese until melted. Taste then season with salt and pepper.

5. Assemble: Spill broccoli into a 9 x 13-inch glass dish or oven-safe casserole crock. Pour cheese sauce over broccoli. Top with ½ the grated cheddar followed by ½ the panko crumb mixture. Repeat with remaining cheese and topping.

6. Transfer to oven and bake for 15 until top is bubbling and slightly golden.

7. Remove from oven, allowing it to cool for 5 minutes before serving.