Recipe: Broccoli Gratin (using fresh bread crumbs and cheddar)

BROCCOLI GRATIN

3 slices white sandwich bread
3 tablespoons olive oil, divided use
Coarse salt and ground black pepper (to taste)
1/4 cup all-purpose flour
3 cups whole milk
2 heads broccoli (about 2 pounds total), florets finely chopped, stalks peeled and finely chopped
1 cup (4 ounces) shredded white Cheddar cheese, divided use

Preheat oven to 450 degrees F, with rack in upper third.

In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside.

In a large saucepan, heat remaining 2 tablespoons oil over medium heat. Whisk in flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes.

Remove from heat; stir in 3/4 cup cheese. Transfer mixture to a shallow 1 1/2 -quart baking dish; top with bread crumbs and remaining 1/4 cup cheese.

Bake until bread crumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.

Makes 6 servings
Source: Everyday Food, The Houston Chronicle, September 30, 2008