BROCCOLI GRATIN WITH MUSTARD-CHEESE STREUSEL
A crunchy, savory crumb topping that makes the broccoli irresistible - really! This was originally made for Thanksgiving 2002 (Bon Appetit), and it was excellent then and still is.
Provided by Fyrestorm
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large non-stick skillet over medium heat. Add onion and garlic; saute until onion is soft, about 4 minutes. Mix in dry mustard, then 2 T Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4C cheese.
- Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made one day ahead. Cover separately and refrigerate).
- Preheat oven to 350°F Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 T Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.
Nutrition Facts : Calories 196, Fat 15.5, SaturatedFat 9.3, Cholesterol 46.6, Sodium 350.8, Carbohydrate 8.1, Fiber 0.4, Sugar 0.7, Protein 8.8
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