May 04 2014
You may have already made the cauliflower gratin by celebrity chef Laura Calder that’s up on the site. But covering a dish in cheese is just as good when it’s cheesy broccoli, and when it comes from Ina Garten, the Barefoot Contessa.
1/4 cup unsalted butter, plus more for dish $0.22
3 tablespoons all-purpose flour $0.03
1 1/2 cups milk $0.42
8 cups broccoli, cut into small florets $8.00
1 cup sharp Cheddar cheese, grated $1.25
1/2 cup fresh bread crumbs (not dried) $0.21
Pinch of nutmeg $0.05
Freshly ground black pepper $0.01
Total cost $10.20
Cost per serving $2.55
1.) Preheat the oven to 450 degrees Fahrenheit and place rack in the middle of the oven. Grease an 8″ x 8″ x 2″ baking dish with the butter.
2.) In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour until smooth and then cook, stirring for one minute. Add the milk, salt, nutmeg, and bring to a boil while constantly whisking. Lower the heat and simmer, stirring occasionally, until the sauce is thick, about 10 minutes. Season with pepper and remove from heat.
3.) Place a collapsible steamer inside a larger saucepan and pour in enough water that the water comes up about an inch. Place the broccoli florets inside the steamer and season with salt. Cover, turn heat to high, and steam for about 5 minutes, until broccoli is just fork-tender. Place the broccoli in the baking dish, sprinkle with half of the cheese, and pour all of the sauce entirely over top. Sprinkle the remaining cheese evenly over top.
4.) In a separate saucepan set over medium heat, melt remaining butter. Add the breadcrumbs and cook, stirring constantly, until the breadcrumbs are golden brown, about two minutes.
5.) Sprinkle all of the breadcrumbs over top of the broccoli in the dish. Place the entire thing in the oven and cook for about 20 minutes, until it’s lightly browned and bubbling.
6.) Serve and enjoy!