Ingredients with Measurements:
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup grated Kashkaval cheese
- Salt and pepper to taste
- 1/4 cup breadcrumbs
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Steam the broccoli florets until tender and set aside.
3. In a saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually add the milk, whisking constantly until the mixture thickens.
6. Add the grated Kashkaval cheese and stir until melted.
7. Season with salt and pepper to taste.
8. Add the steamed broccoli to the cheese sauce and stir to combine.
9. Transfer the mixture to a baking dish.
10. Sprinkle the breadcrumbs over the top.
11. Bake for 20-25 minutes or until the top is golden brown and the gratin is heated through.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 13g
Protein: 14g
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or asparagus.
- Kashkaval cheese can be substituted with cheddar or parmesan cheese.
Variations:
- Add cooked chicken or ham to the gratin for a heartier meal.
- Top the gratin with sliced tomatoes before baking for a burst of color and flavor.
Tips and tricks:
- Make sure to steam the broccoli until tender before adding it to the cheese sauce.
- Use fresh breadcrumbs for a crispy topping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
Roasted carrots, green beans, or Brussels sprouts.
Troubleshooting advice:
If the gratin is too runny, add more breadcrumbs to the top before baking.
Food safety advice:
Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kashkaval cheese is a popular cheese in the Balkans and Middle East.
Flavor profiles:
The Kashkaval cheese adds a rich and nutty flavor to the dish, while the broccoli adds a fresh and slightly bitter note.
Serving suggestions:
Serve as a side dish or as a main course with a side salad.
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