Ingredients with Measurements:
- 1 head of broccoli, cut into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup grated Vesterhavsost cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling broccoli
- Whisk
Step-by-step instructions:
1. Preheat your 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, stirring constantly.
4. Gradually whisk in the milk, salt, pepper, and nutmeg. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened.
5. Remove the saucepan from the heat and stir in the grated Vesterhavsost cheese until melted and smooth.
6. Add the cooked broccoli to the cheese sauce and stir to coat.
7. Pour the broccoli and cheese mixture into a 9x13 inch baking dish.
8. Sprinkle the breadcrumbs over the top of the broccoli and cheese mixture.
9. Bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 15g
Protein: 12g
Sodium: 500mg
Substitutions for ingredients:
- Vesterhavsost cheese can be substituted with any other type of cheese that melts well, such as cheddar or Gruyere.
- Whole milk can be substituted with 2% or skim milk.
- Broccoli can be substituted with cauliflower or Brussels sprouts.
Variations:
- Add cooked bacon or ham to the broccoli and cheese mixture for a heartier dish.
- Top the gratin with sliced tomatoes before baking for a colorful twist.
- Add chopped herbs, such as parsley or thyme, to the cheese sauce for extra flavor.
Tips and tricks:
- Make sure to cook the broccoli until it is tender but still has some bite to it.
- Use a whisk to ensure that the cheese sauce is smooth and free of lumps.
- If the breadcrumbs are not browning as desired, broil the gratin for the last 1-2 minutes of cooking.
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 375°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted potatoes or crusty bread would be a great accompaniment to this dish.
Troubleshooting advice:
If the cheese sauce is too thick, add a splash of milk to thin it out. If it is too thin, whisk in a little more flour.
Food safety advice:
Make sure to cook the broccoli to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
This dish is creamy, cheesy, and slightly nutty from the addition of nutmeg.
Serving suggestions:
Serve hot and bubbly straight out of the oven for maximum enjoyment.
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Region: Danish