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Broccoli Au Gratin - Bechamel Style - Recipe
Posted on 11/19/23 at 6:53 pm
Posted on 11/19/23 at 6:53 pm
Anyone have a good one? Looking to
Make on Thanksgiving.
TIA
Make on Thanksgiving.
TIA
Posted on 11/19/23 at 7:32 pm to GOAT4LSU
Funny, woke up early this morning, turned the the tv on and “The Kitchen” was on food network… typically, I hate that show because sunny is obnoxious AF but they were starting this dish and it looked great.
Katie Lee - Broccoli Casserole
Katie Lee - Broccoli Casserole
This post was edited on 11/19/23 at 7:41 pm
Posted on 11/19/23 at 8:30 pm to Nick Papa Georgio
Thanks.
Looking for more Bechamel sauce version. My mom made it great but she is no longer with us and didn't write anything down.
Looking for more Bechamel sauce version. My mom made it great but she is no longer with us and didn't write anything down.
Posted on 11/19/23 at 9:13 pm to GOAT4LSU
I’ve always made it similar to a mac&cheese. Just pour the bechamel over the broccoli and top with shredded cheese and bake.
Posted on 11/19/23 at 9:20 pm to GOAT4LSU
Make a béchamel sauce, add a little grated nutmeg, and add a good bit of black pepper and real parmesan. It’s just flour, butter, and milk. Any base bechamel recipe is good enough.
You can always use “broccoli rabe” or fresh baby broccoli. It will be the best presentation as well with nice long pieces and more mild in flavor.
Blanch it for a couple minutes in boiling water or longer depending on your preference of how soft you would like it but remember you will eventually cook it more in the oven. Drain it and Throw it into ice water after boiling to stop cooking.
In a baking dish, put a little bit of sauce down to cover the bottom. Lay in your broccoli pieces and just add your sauce over the top. Add some additional pepper and top with shredded gruyere cheese.
You can always go with Pecorino Romano, or back to Parmesan. I think a gratin goes best with these nuttier cheeses but you could always goes with a cheddar or something if you really insist.
You could always prepare the broccoli and let it cool, prepare the sauce and let it cool, then combine it all and refrigerate.
This way it is done in advance and you can bake it right before serving. You do not want to bake this then let it sit for an hour, then try to heat it back up again. I’d go with prepped and cold, baked to serve.
You can always use “broccoli rabe” or fresh baby broccoli. It will be the best presentation as well with nice long pieces and more mild in flavor.
Blanch it for a couple minutes in boiling water or longer depending on your preference of how soft you would like it but remember you will eventually cook it more in the oven. Drain it and Throw it into ice water after boiling to stop cooking.
In a baking dish, put a little bit of sauce down to cover the bottom. Lay in your broccoli pieces and just add your sauce over the top. Add some additional pepper and top with shredded gruyere cheese.
You can always go with Pecorino Romano, or back to Parmesan. I think a gratin goes best with these nuttier cheeses but you could always goes with a cheddar or something if you really insist.
You could always prepare the broccoli and let it cool, prepare the sauce and let it cool, then combine it all and refrigerate.
This way it is done in advance and you can bake it right before serving. You do not want to bake this then let it sit for an hour, then try to heat it back up again. I’d go with prepped and cold, baked to serve.
This post was edited on 11/19/23 at 9:25 pm
Posted on 11/20/23 at 7:53 am to Tigers0891
steamed or roasted and sauced on the plate is the way I do it. More “vegetables dressed in sauce” than “casserole”
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