Purple sprouting broccoli gratin
This delicious recipe first appeared in our April 2019 Newsletter.
½ pound of Purple Sprouting Broccoli
1 clove garlic, peeled & smashed
½ cup heavy cream
½ cup whole milk
Freshly ground nutmeg, if desired
¼ tablespoon each of fresh parsley, sage, rosemary, and thyme leaves
2 cups of Comté or Gruyère cheese, coarsely grated
2 tablespoons of butter, cut into small pieces, plus more for the gratin dish
Salt and freshly ground black pepper, to taste
Preheat the oven to 350°F.
Rub the bottom and sides of baking pan or a medium cast iron skillet with smashed garlic. Butter thoroughly and set aside.
Combine heavy cream and milk with a whisk.
Arrange Purple Sprouting Broccoli in the dish or skillet. Sprinkle with a few sage, rosemary and thyme leaves and season with salt, pepper, and nutmeg.
Scatter some cheese over the broccoli and dot with a few pieces of butter. Continue this layering process until the skillet is full, finishing with a hearty helping of grated cheese on top.
Place the skillet on a baking sheet to prevent spills in the oven. Drizzle with the heavy cream and milk mixture. Bake until the cheese is melted, the broccoli is crispy and the top is golden brown, about 45 minutes.
Adapted from a classic Gratin recipe by the Cooks Atelier in Beaune, France. Madi attended a short culinary program there last summer.