Broccoli Au Gratin Simple And Easy Recipes

Steps:

• Preheat oven 375 degrees F. Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the broccoli, cook it for 2 minutes, and then transfer it to the ice water to stop cooking. Drain and set aside.
• Put the bacon in a medium saucepan over medium heat and cook until crispy, 7 to 8 minutes. Remove the bacon, set aside, and reserve the fat in saucepan.
• Turn the heat to medium-low heat, add the bacon and cook for 1 minute. Add the flour, and cook, whisking, until it starts to smell nutty and is a bit darker, 5 to 7 minutes; this is a roux. Slowly whisk the milk in to create a sauce with gravy-like consistency. Stir in the salt, pepper and nutmeg. Turn the heat to low and stir the Cheddar. Once the cheese has melted, take the saucepan off the heat.
• Combine the panko and olive oil in a medium bowl. Coat a large baking dish or individual ramekins with non-stick cooking spray. Toss the broccoli with the cheese sauce and bacon. Put the mixture in the baking dish or ramekins, top it with the panko mixture and bake until the top is golden and the cheese is bubbly, 20 to 25 minutes. Serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
• Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
• Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
• Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.

Steps:

• Cook broccoli according to package directions and drain. Stir in soup and cheese. Transfer to greased 1 1/2 qt baking dish and sprinkle with crakers.
• Bake uncovered at 350 F for 15-20 minutes.

Steps:

• Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
• Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
• Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
• Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

Steps:

• Preheat oven to 400 degrees.
• Carefully cut broccoli tops into large, bite-size flowerets. Make a small incision in the bottom of each piece to facilitate cooking. Peel stems and cut into bite-size pieces. There should be about 6 cups.
• Bring enough water to a boil to cover the pieces when added. Add salt, if desired. Add broccoli and cook, uncovered, 6 minutes. Drain.
• With the butter, grease the inside of a 6-cup souffle dish. Put broccoli pieces in dish in one neat layer.
• In a mixing bowl beat eggs well. Blend in milk, cream, pepper, nutmeg, cayenne and salt, if desired. Pour this over broccoli.
• Set dish in a larger baking pan that can also be used on top of stove and pour boiling water around it. Bring to a boil and let simmer 5 minutes on top of stove. Place dish in its water bath in oven and bake 30 minutes or until custard is set.

Steps:

• Cook broccoli according to package directions; drain. Stir in the soup and cheese. , Transfer to a greased 1-1/2 qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Steps:

• Cut broccoli into floretts; cook in boiling water until just tender, about 5 minutes; drain.
• Place broccoli in a baking dish.
• Stir together soup and milk; pour over broccoli.
• Top with crumbs.
• Bake, uncovered, at 350º for 20 minutes.

Steps:

• Heat milk and blend in flour, cream cheese, Roquefort, salt, and pepper and stir over low heat until smooth.
• Cook broccoli until barely tender.
• Drain and place in 3 quart casserole.
• Pour cheese sauce over broccoli.
• This may be prepared the day before and refrigerated.
• Bake at 350 degrees for 50 minutes.
• Top with bread crumbs, dot with butter and return to oven for 10 minutes.