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    Broccoli Gratin w/ Streusel

    Source of Recipe

    Marlene at

    Recipe Introduction

    Marlene says, "A crunchy, savory crumb topping makes broccoli irresistible — really!" She's right. This stuff was delicious and without being gloppy like so many broccoli casseroles - and nary a can of cream of something soup in sight! I divided the recipe in half and cooked it in a smaller casserole dish and it did just fine. I would think that this recipe, as is, would serve 8 - 10 people. Make sure that you only cook the broccoli to crisp-tender, like Marlene says - I cooked mine a little too long. Note that much of this recipe can be made ahead and put together and baked just before serving.

    List of 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 cups fresh breadcrumbs made from crustless sourdough bread
    1 cup (packed) grated Parmesan cheese (about 3 ounces)
    1/4 - 1/2 cup of shredded sharp cheddar or gruyere cheese

    12 to 13 cups broccoli florets (from about 3 pounds broccoli crowns)

    1/2 cup whipping cream


    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 of the parmesan cheese.

    Cook broccoli florets in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels;
    cool. [I steamed mine and just took the entire steamer basket out and cooled the broccoli in that.] (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate).

    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 parmesan cheese, and the cheddar or gruyere 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.




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