Broccoli au Gratin
Published February 18, 1986
- Total Time
- About 1 hour
- Prep Time
- 45 to 50 minutes
- Rating
- Comments
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Ingredients
1 or 2 heads very green, unblemished broccoli, about 1 ¼ pounds
Salt to taste if desired
2 tablespoons butter at room temperature
3 eggs
1 cup milk
½ cup heavy cream
Freshly ground pepper to taste
⅛ teaspoon freshly grated nutmeg
Pinch of cayenne
Nutritional analysis per serving (4 servings)
20 grams carbs; 175 milligrams cholesterol; 316 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 6 grams fiber; 835 milligrams sodium; 13 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
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.
- Step 3
Bring enough water to a boil to cover the pieces when added. Add salt, if desired. Add broccoli and cook, uncovered, 6 minutes. Drain.
- Step 4
With the butter, grease the inside of a 6-cup souffle dish. Put broccoli pieces in dish in one neat layer.
- Step 5
In a mixing bowl beat eggs well. Blend in milk, cream, pepper, nutmeg, cayenne and salt, if desired. Pour this over broccoli.
- Step 6
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.
Private Notes
Comments
This was a great dish - not as a suggestion but just as a FYI I used just milk, and some fresh mozzarella that I broiled at the end "for crunch" and visual appeal for the family