Tuesday, April 23, 2013

Roasted Broccoli and Aged Cheddar Gratin

This was the last veggie side that I made for our Easter dinner.  I think broccoli is one of the only vegetables that BOTH of my kids will eat without complaint.  I wanted to do something besides steam it.  I saw a recipe for Roasted Cauliflower and Aged White Cheddar Gratin on Closet Cooking.  I didn't want to use cauliflower, but used that recipe for the inspiration for this dish.  I substituted broccoli and omitted/added various ingredients until I had this dish.  It was tasty and the kids enjoyed it. 

Roasted Broccoli and Aged Cheddar Gratin
recipe inspired by Closet Cooking

1 large head broccoli, cut into florets
2 tablespoons oil
salt and pepper to taste
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
salt and pepper to taste
2 tablespoons dijon mustard
1 cup aged cheddar cheese, shredded
1/2 cup bread crumbs

1. Preheat oven to 400 degrees F. Toss the broccoli florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

2.Roast the broccoli in until lightly golden brown, about 20-30 minutes.  Once broccoli is roasted, reduce oven heat to 350 degrees F.

3.Melt the butter in a saucepan over medium heat, mix in the flour and let cook until it just starts to brown a little.

4.Mix in the milk, salt, pepper, dijon mustard, and cheese and heat until the cheese melts and the sauce thickens.

5.Mix broccoli into the sauce, pour into a baking dish and top with the bread crumbs.

6.Bake in oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.

Family Rating: 1 1/2 thumbs up.

This post is shared at:
Tasty Thursdays @ The Mandatory Mooch
One Project at a Time @ A Bowl Full of Lemons

1 comment:

  1. Broccoli and cheese is always good. Roasting it the broccoli first sounds really yummy. I love any kind of roasted vegetable.