Broccoli and Gruyere Gratin

Real Simple November 2009

2 large bunches broccoli, roughly chopped (about 12 cups)

4 tablespoons butter

1/4 cup all-purpose flour

2 cups whole milk

2 cups grated Gruyere (8 ounces)

Kosher salt and black pepper

Heat oven to 375º F. Fill a large saucepan with 1 inch of water and tit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. lace the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with the broccoli.

Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.

Make Ahead: Leave at room temperature for up to 2 hours or refrigerate for up to 1 day. Bake at 375º F from room temperature, 40 to 55 minutes.