Broccoli Au Gratin - Bechamel Style - Recipe

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.

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.

steamed or roasted and sauced on the plate is the way I do it. More “vegetables dressed in sauce” than “casserole”