Active Time

　　15 min

　　Total Time

　　45 min

　　This gratin is more elegant than your usual broccoli and cheese casserole, thanks to a custardy base and plenty of parmesan.

　　

Ingredients

Makes 4 (main course) or 6 (side dish) servings

　　1 bunch broccoli (about 1 1/2 pounds)

　　1 cup whole milk

　　1/2 cup heavy cream

　　1 cup grated Parmigiano-Reggiano

　　2 large eggs

　　1 cup coarse fresh bread crumbs

　　1 tablespoon extra-virgin olive oil

　　

Step 1

Preheat oven to 350°F with rack in upper third.

　　

Step 2

Cut broccoli florets into 1-inch pieces, then peel large stems with a knife and cut into 1/2-inch-thick rounds. Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.

　　

Step 3

Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.

　　

Step 4

Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.

　　

Step 5

Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes.