Ingredients with Measurements:
- 1 lb broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyere cheese
- 1/4 cup all-purpose flour
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup Painted Trillium petals, chopped
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until tender-crisp. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Whisk in the flour and cook for 1-2 minutes until golden brown.
5. Gradually whisk in the heavy cream and continue to cook, whisking constantly, until the mixture thickens and comes to a simmer.
6. Remove the saucepan from the heat and stir in the grated Parmesan and Gruyere cheeses until melted and smooth.
7. Season the sauce with salt, black pepper, and nutmeg.
8. Arrange the blanched broccoli florets in the bottom of the baking dish.
9. Pour the cheese sauce over the broccoli and spread it evenly.
10. Sprinkle the chopped Painted Trillium petals over the top of the gratin.
11. Bake for 25-30 minutes until the gratin is golden brown and bubbly.
12. Let the gratin cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 345
Fat: 28g
Carbohydrates: 11g
Protein: 14g
Sodium: 540mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- Broccoli: You can substitute cauliflower or Brussels sprouts for the broccoli.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream.
- Parmesan cheese: You can use Pecorino Romano or Asiago cheese instead of Parmesan.
- Gruyere cheese: You can use Swiss or Emmental cheese instead of Gruyere.
- Painted Trillium petals: You can omit this ingredient or substitute with other edible flowers such as nasturtium or pansies.
Variations:
- Add cooked bacon or ham to the gratin for extra flavor.
- Top the gratin with breadcrumbs or crushed crackers for a crunchy texture.
- Use different types of cheese such as cheddar, fontina, or blue cheese.
- Add sliced mushrooms or diced onions to the cheese sauce for more depth of flavor.
Tips and tricks:
- Make sure to blanch the broccoli until tender-crisp to avoid overcooking it in the oven.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the gratin cool for a few minutes before serving to allow the cheese sauce to set.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish the gratin with additional Painted Trillium petals or chopped fresh herbs such as parsley or chives.
Pairings:
This gratin pairs well with roasted chicken or pork chops.
Suggested side dishes:
Serve the gratin with a side salad or roasted vegetables such as carrots or sweet potatoes.
Troubleshooting advice:
If the cheese sauce is too thick, add a splash of milk or cream to thin it out. If it's too thin, whisk in a little more flour.
Food safety advice:
Make sure to wash the Painted Trillium petals thoroughly before using them in the recipe.
Food history:
The Painted Trillium is a native wildflower in North America and has been used in traditional medicine by Indigenous peoples for its anti-inflammatory properties.
Flavor profiles:
This gratin is creamy, cheesy, and has a hint of nutmeg. The Painted Trillium petals add a subtle floral note.
Serving suggestions:
Serve the gratin as a side dish for a family dinner or as a vegetarian main course.
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