3 lbs. broccoli crowns, cut into large florets (or 1 1/2 lb. frozen florets)
Kosher salt
4 T. butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
freshly ground black pepper to taste
pinch grated nutmeg
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the broccoli florets in a large pot of boiling salted water for 5 minutes. (That’s 5 minutes from the time you place them in the boiling water. The broccoli should still be firm). Drain in colendar and run cold water over broccoli to stop the cooking process. Let it drain well and air dry while making sauce. If still wet when ready to mix with sauce, dab with a towel.
Heat the milk in the microwave. Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour and cook, stirring constantly with a whisk for 2 minutes.
Pour the hot milk into the butter-flour mixture and whisk until it comes to a simmer. Simmer, whisking constantly, for 1-2 minutes, or until slightly thickened. Off the heat, add 1 teaspoon of salt, pepper, nutmeg, 3/4 cup of the Gruyere, and the Parmesan. (If mixture is too thick, add a little more milk. Sauce will thicken more while baking.)
Spray a 2 qt. baking dish with Pam. Pour 1/3 of the sauce on the bottom of the baking dish. Place the drained broccoli on top and then spread the rest of the sauce evenly on top.
Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle with a teaspoon over the gratin.
Bake for 25 to 30 minutes, until the top is deep, golden brown. Let set up for 10 minutes before serving. Serve hot or at room temperature.
(Adapted from Ina Garten)
