Broccoli Gratin

This broccoli gratin recipe is a versatile side dish that fits in well with many menus. Steaming instead of boiling the broccoli prevents it from getting waterlogged and thinning the creamy cheese sauce.

8 cups broccoli florets (1½ lbs, about 2 crowns)
5 Tbsp. butter
1 cup panko
⅓ cup Parmesan cheese, grated
½ cup onion, finely chopped
2 Tbsp. all-purpose flour, unbleached
2 cups milk
1 cup Gruyère or extra-sharp cheddar
1 Tbsp. Dijon mustard

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Place a steamer basket in a large pot with a lid; add 1" of water and bring to a boil. Add the broccoli. Cover and steam until crisp-tender, about 5 minutes. Transfer to a baking sheet lined with a kitchen towel and pat dry.

In a medium skillet, melt 2 Tbsp. butter. Add the panko and toss to coat.

Transfer to a plate; mix in the Parmesan. In a medium saucepan, melt the remaining 3 Tbsp. butter over medium heat. Add the onion and cook, stirring occasionally, until soft, 3-4 minutes. Add the flour and stir until golden brown, about 3 minutes. Add the milk and cook, stirring frequently, until the sauce thickens, 3-5 minutes. Add the Gruyère and mustard and stir until the cheese melts, about 1 minute. Add the broccoli to the sauce; fold to coat.

Transfer to a 1½ qt baking dish and top with the Parmesan panko. Bake until browned in spots and bubbling at the edges, about 20 minutes. Let stand for 5 minutes before serving.

Makes 4-6 side dish servings.