Broccoli Au Gratin with The Farmer's Cow

Broccoli Au Gratin

A delicious way to prepare broccoli is baking it in a smooth, béchamel sauce flavored with with garlic and Parmesan cheese. Topped with a crispy breadcumb crust, it’s hearty enough to be a vegetarian main dish or served as a side to your favorite protein. This creamy, cheesy casserole looks fancy, but it’s easy to make in about 40 minutes!

Yield: 12 servings

Ingredients

2 lbs broccoli (about 4 heads), cut into small florets (about 8 cups)
6 tbsp butter, divided
1 small onion, rough chopped
1 garlic clove, minced
1/4 cup all-purpose flour
2 cups The Farmer’s Cow Milk
1 large The Farmer’s Cow egg yolk, beaten
1 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
1/2 cup seasoned breadcrumbs

Directions

Preheat oven to 400 degrees.
Place half broccoli in a steamer basket; place basket in a large saucepan over 1 in. water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli and set aside.
Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in flour until blended; gradually add milk and bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk then return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper. Pour over broccoli.
In a small skillet, cook breadcrumbs in the remaining butter until golden brown; sprinkle over the top.
Bake, uncovered, 15-18 minutes or until heated through.

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