Best Gratin Of Broccoli In Bechamel Recipes

Broccoli Gratin image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 9

1/4 cup unsalted butter, plus more for the baking dish
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 teaspoons kosher salt, plus more as needed
Pinch freshly grated nutmeg
Freshly ground black pepper
2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
1 cup grated sharp Cheddar (about 4 ounces)
1/2 cup fresh bread crumbs

Steps:

Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
Copyright 2005 Television Food Network, G.P. All rights reserved.

Broccoli with Bechamel image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 6

Coarse salt
2 broccoli florets, cut into bite-size pieces
1 1/2 tablespoon unsalted butter
1 1/2 tablespoon all-purpose flour
1 cup milk
1 tablespoon grated cheddar cheese, (optional)

Steps:

Prepare an ice-water bath; set aside. In medium pot, bring 2 quarts salted water to a boil; blanch broccoli until tender yet still green in color. Remove with slotted spoon to ice bath until cool; drain and set aside.
Meanwhile, melt butter in small saucepan over medium-low heat. Add flour, and cook, stirring constantly, for 30 seconds. While whisking constantly, add milk in a steady stream, and cook until thickened and creamy, 3 to 5 minutes. Season with salt, and stir in cheese, if desired. Fold broccoli into bechamel sauce.
Center 2-inch ring mold on serving plate. Fill with 1/2 cup broccoli mixture. Remove mold, and serve.

Gratin of Broccoli in Bechamel image

Provided by Kimberly Biegacki @pistachyoo

Categories Vegetables

Number Of Ingredients 9

2 1/2 pound(s) fresh broccoli, cut into spears
3 tablespoon(s) butter or margarine
3 tablespoon(s) all purpose flour
2 cup(s) milk
2 tablespoon(s) stone-ground mustard
1/8 teaspoon(s) salt
1/8 teaspoon(s) freshly grated or ground nutmeg (i used 1/2 teaspoon)
1/8 teaspoon(s) pepper
1 cup(s) (4 ounces) shredded gruyere cheese

Steps:

Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.
Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring contantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in mustard and next 3 ingredients.
Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2 " from heat 6 to 8 minutes or until lighly browned. Serve hot.