Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Broccoli Gratin
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 232
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 42 mg
- Sodium
- 365 mg
Did you leave your broccoli in the steamer a few minutes too long? No problem! Over-cooked broccoli is perfect for this cheesy gratin. Simply top it with seasoned breadcrumbs, broil, and serve!
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 232
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 42 mg
- Sodium
- 365 mg
Ingredients
Directions
- Preheat the oven to 450˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.
- Arrange the broccoli in an even layer in a 2-quart baking dish. Combine the gruyere, panko, melted butter and 1/2 teaspoon each salt and pepper and sprinkle over the broccoli.
- Bake until the cheese melts and the top is golden brown, 12 to 15 minutes.
