Broccoli Gratin

The latest addition of the Everyday Food Magazine published by Martha Stewart featured broccoli. I enjoy eating broccoli but sometimes a little cheese helps it down the hatch! When I saw this recipe I knew I had to make it. It was simple to prepare. It called for only 1 cup of shredded cheddar cheese, but coming from someone who professes to LOVE cheese I needed to add a little extra! This was a perfect side dish and a great way to use broccoli that is headed towards its last viable days in your fridge. Enjoy!

Ingredients
Serves 6
3 slices white sandwich bread (I used about 1.5 cups of Panko breadcrumbs instead)
3 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup all-purpose flour
3 cups whole milk (I used 2 cups whole milk and 1 cup skim)
2 heads broccoli (about 2 pounds total), florets finely chopped, stalks peeled and finely chopped
1 cup shredded white cheddar (4 ounces) (I added about 3/4 cup Parmesan cheese)

Directions
Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper (I melted a tablespoon of butter and mixed in the Panko, this saved me from having to get out the food processor). Set aside.

In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 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 (plus the Parmesan).

Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.

And here's a picture of my tired sous chef...long day in the kitchen buddy??