Broccoli Gratin

In my family, we are huge fans of broccoli. In fact, oddly enough, we are bigger fans of broccoli than of mayonnaise which is why I was a little nervous about this recipe going in. I hoped the cheese and other ingredients would overpower the mayonnaise, and it did. This didn’t taste mayonnaise-y at all. Instead, it just tasted like the broccoli had a nice creamy, cheese topping on it. Everyone really liked it and was surprised when I mentioned that it did have quite a bit of mayo in it. The original recipe calls for grated swiss cheese, but the only swiss cheese I could find at my grocery store was very expensive, so I substituted an Italian cheese blend. I think it would have been good with Swiss, but it was great this way as well. My only word of caution is that upon reheating for leftovers, it was very soggy and inedible. Seeing as there was about 1/3 a pan left, I hated to see it tossed into the trash, but I just could not stomach mushy broccoli. Had it reheated better, I would have given it better marks, but as it was, I give it three stars.

Broccoli Gratin

5-6 cups broccoli florets, in bite-size chunks
1 cup Italian cheese blend, shredded
6 tablespoons mayonnaise
1 tablespoon lemon juice
½ teaspoon dijon mustard
ground black pepper
2 tablespoons scallions, finely chopped
3 tablespoons Parmesan cheese, grated

Preheat oven to 375F. Bring large pot of water to a boil while you trim broccoli and cut into small flowerets. When water starts to boil, put broccoli in and cook not more than 1-2 minutes (just until the broccoli turns bright green.) Immediately dump broccoli into a colander placed in the sink and let drain well.

Spray a low-sided glass or crockery casserole dish with non-stick spray or olive oil. Put broccoli in casserole dish, spreading out into close to a single layer.

Stir together mayo, lemon juice, Dijon mustard and black pepper, then mix in finely chopped green onion and Italian cheese. Spread mayo-cheese mixture over the top of broccoli. Sprinkle parmesan cheese over mayo-cheese mixture. (This could be made ahead up to this point and kept in the refrigerator. Let come to room temperature before baking.)

Bake uncovered for 20-25 minutes, until cheese is melted and slightly browned on top.

Source: Kalyn’s Kitchen


January 6, 2009. Kalyn's Kitchen.

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