Broccoli Gratin

This is what every broccoli casserole wants to be. It's fresh and creamy. It's light but satisfying. Jonathan couldn't stop eating it. And when he saw the picture of it again just now, he started to gush all over again about how good it was. Score.

This recipe originally called for Brussels sprouts, but it's not quite close enough to the holidays for them to be readily available in my local grocery store yet. Which is a total bummer since I love them. But I will definitely be trying them in this recipe as soon as I can find them.

I did not steam the broccoli before putting everything together and sticking it in the oven. It kept the broccoli crisp, which we loved. I really dislike mushy vegetables.

Broccoli Gratin
A variation on this recipe from T'afia for Food Network Magazine



2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound broccoli, cut into florets
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Preheat the oven to 400°F and butter a 2-quart baking dish. Add broccoli to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.

Bake the gratin until bubbly and golden brown, about 15 minutes.