Broccoli Gratin with Mustard- Cheese Streusel


4 Tbs butter
1/3 cup minced onion
2 large garlic cloves, minced
½ tsp dry mustard
4 Tbs dijon mustard
2½ cups fresh breadcrumbs- made from crustless sourdough bread
3 ounces grated Parmesan cheese (1 cup, packed)
12 cups broccoli florets (from about 3 lbs. of full crowns)
½ cup whipping cream

1. Melt butter in large nonstick skillet over medium-high heat. Add onion & garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 Tbsp. dijon, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in ¾ cup cheese.

2. Cook broccoli florets in large pot of boiling & generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel & broccoli can be made 1 day ahead. Cover separately and refrigerate.)

3. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 Tbsp. dijon mustard, and ¼ cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.

Servings: 10

Recipe Source: “littlebopeep” CLBB

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2 Responses to “Broccoli Gratin with Mustard- Cheese Streusel”

  1. postedNov 20, 2015 7:38 AM

    I have been looking for a side dish just like this – a baked cheesy veggie casserole with a nice crispy crust! Do you think it would be ok to add some other veggies to the broccoli (cauliflower and carrots maybe) or do you recommend other ones that would work well? Thank you!!

    • November 24th, 2015 @ 4:24 PM

      I’m not sure about carrots since those probably take much longer to cook than broccoli, but cauliflower might work well.

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