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Broccoli and Gruyere Gratin

Broccoli and Gruyere Gratin
Adapted from Real Simple

Serves 8

3 large bunches of broccoli, roughly chopped (about 12 cups)
4 Tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover and steam until just tender, about 4 to 5 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, salt and pepper. Toss the sauce with the broccoli.

Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35-40 minutes. Let sit 10 minutes before serving.

For A Potluck

BEFORE YOU LEAVE: Prepare the gratin but do not bake. Leave at room temperature for up to 2 hours or refrigerate for up to 1 day.

WHEN YOU ARRIVE: Bake at 375 degrees from room temperature, 40 to 55 minutes.

Recipe credit:


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