Ingredients with Measurements:
- 1 head of broccoli, cut into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated Tomme Vaudoise cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Medium saucepan
- Whisk
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 cook for 3-4 minutes until tender. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes until the mixture turns golden brown.
4. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook for 3-4 minutes until the mixture thickens.
5. Add the grated Tomme Vaudoise cheese, salt, and black pepper to the saucepan. Stir until the cheese has melted and the mixture is smooth.
6. Add the cooked broccoli to the cheese sauce and stir to combine.
7. Pour the mixture into a 9x13 inch baking dish. Sprinkle the breadcrumbs on top.
8. Bake for 20-25 minutes until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 14g
Protein: 13g
Sodium: 400mg
Sugar: 5g
Substitutions for ingredients:
- Tomme Vaudoise cheese can be substituted with Gruyere or Emmental cheese.
- Whole milk can be substituted with 2% or skim milk.
- Broccoli can be substituted with cauliflower or asparagus.
Variations:
- Add cooked bacon or ham to the gratin for a meatier version.
- Top the gratin with sliced tomatoes or roasted red peppers for a colorful twist.
- Use different types of cheese, such as cheddar or Parmesan, for a different flavor profile.
Tips and tricks:
- Make sure to whisk the cheese sauce constantly to prevent lumps from forming.
- For a crispier breadcrumb topping, mix the breadcrumbs with melted butter before sprinkling on top.
- 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 a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives, for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled chicken
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the breadcrumbs are not browning, place the gratin under the broiler for a few minutes.
Food safety advice:
Make sure to cook the broccoli until tender to ensure it is safe to eat.
Food history:
Tomme Vaudoise is a semi-hard cheese from the Vaud region of Switzerland. It is made from cow's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
Creamy, cheesy, nutty, slightly sweet.
Serving suggestions:
Serve the gratin as a main course or as a side dish.
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Region: Swiss