Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Place half of the broccoli florets in a steamer basket over 1 inch of boiling water in a large saucepan. Cover and steam for 3-4 minutes until crisp-tender. Transfer the steamed broccoli to a greased 13x9-inch baking dish. Repeat with the remaining broccoli.
- Meanwhile, melt 4 tablespoons of butter in a small saucepan over medium heat. Add the chopped onion and cook until tender, stirring occasionally. Add the minced garlic and cook for 1 minute more.
- Stir in the flour until blended. Gradually whisk in the milk. Bring the mixture to a boil, then cook and stir for 2 minutes, or until thickened. Stir a small amount of the hot mixture into the beaten egg yolk, then return the tempered egg yolk mixture to the saucepan, stirring constantly. Cook and stir for 1 minute longer. Remove from heat and stir in the grated Parmesan cheese, salt, and pepper. Pour this sauce over the broccoli in the baking dish.
- In a small skillet, cook the bread crumbs in the remaining butter until golden brown. Sprinkle the toasted bread crumbs evenly over the top of the broccoli and sauce.
- Bake uncovered for 15-18 minutes, or until the gratin is heated through and the topping is golden brown.
Nutrition
Notes
This broccoli gratin is best served immediately. You can adjust the amount of cheese to your preference. For a spicier kick, add a pinch of red pepper flakes to the sauce.