Broccoli Gratin

If you're looking for an easy side dish for a dinner party, this gratin is for you. Once you've mastered the technique of a basic gratin, you can gratin anything -- broccoli, cauliflower, potatoes, eggplant, zucchini... the list goes on. It's even the same idea as my macaroni and cheese! Give it a try!

Broccoli Gratin
Serves 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes

• 3 heads broccoli, chopped into florets / small diced stems
• 2 cups cheddar cheese, grated
• 1 cup Swiss cheese, such as gruyere, grated
• 4 cups half and half
• 2 tsp garlic powder
• 1/2 stick butter (4 tbsp)
• 1/4 cup flour
• salt and pepper to taste

Pre-heat the oven to 425 degrees. Steam the broccoli with a vegetable steamer for about 10 minutes, until just softened but not mushy. Test after 5 minutes to be sure it's not cooking to quickly.
Warm the half and half in a saucepan over low heat.
Melt the butter in a saucepan over medium heat until just foaming. Add the flour and whisk until combined. Allow to cook for a minute or so. Do not burn.
Whisk in the half and half and allow to come to  a simmer. Whisk in the grated cheeses, garlic powder, salt and pepper. Stir until smooth.
Toss with the broccoli and pour into a baking dish.
Bake at 425 degrees for 10-15 minutes until browned on top and bubbling.