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Recipes

Broccoli Gratin with Mustard-Cheese Streusel

By Selma Brown Morrow and Lena Cederham Birnbaum

Recipe information

  • Yield

    Makes 8 to 10 Servings

Ingredients

4

tablespoons (1/2 stick) butter

1

/3 cup minced onion

2

large garlic cloves, minced

1

/2 teaspoon dry mustard

4

tablespoons Dijon mustard

2

1/2 cup fresh breadcrumbs made from crustless sourdough bread

1

cup (packed) grated Parmesan cheese (about 3 ounces)

12 to 13

cups broccoli florets (from about 3 pounds broccoli crowns)

1

/2 cup whipping cream

Need to make a substitution?

Preparation

  1. Step 1

    Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, 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 3/4 cup cheese.

    Step 2

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

    Step 3

    Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 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.

Explore Bon AppétitGratinCasseroleParmesanCheeseBroccoliVegetableMainSideVegetarian