Broccoli Gratin

This is a fancy af version of the broccoli my mom used to make when we were kids, which was steamed broccoli with Kraft American cheese singles melted on top. My brothers and sister convinced me that broccoli was Smurf food when I was a kid, so if it was good enough for Papa Smurf and gang, it was good enough for me. This dish is perfect as a side, especially in the fall. It’s smurfin’ smurf-tastic!

INGREDIENTS

3 Tbsp unsalted butter, cut into cubes,
plus more for buttering the baking dish
1 pound broccoli, trimmed and washed
1 tsp red pepper flakes
1 tsp fresh ground pepper
1 tsp salt
2 cloves garlic, minced
1 cup heavy whipping cream
1 cup extra sharp cheddar cheese, grated
1 cup white cheddar cheese, grated
1 cup panko (or bread crumbs)

DIRECTIONS

• Preheat oven to 400 degrees and butter a 2-4 quart baking dish.

• Bring a large pot of salted water to a boil and add the broccoli. Cook until tender, 4-5 minutes.

• Drain the broccoli and coarsely chop. Mix in salt, pepper, minced garlic, and red pepper flakes. Add them to the baking dish.

• Pour the cream evenly on top, then sprinkle both cheeses on top. Sprinkle on the Panko (or bread crumbs).

• Dot the top with the butter cubes.

• Bake the gratin until golden brown and bubbly, about 35-40 minutes.