Ingredients:

  • 1.5 lbs (680g) fresh broccoli florets, cut into bite-sized pieces
  • 2 tbsp (30ml) olive oil
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 4 tbsp (56g) unsalted butter
  • 4 tbsp (32g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/4 tsp (1.5g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.5g) black pepper
  • 8 oz (225g) sharp cheddar cheese, shredded
  • 4 oz (115g) Gruyere cheese, shredded (optional)
  • 1 cup (48g) panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Toss broccoli florets with olive oil, salt, and pepper. Steam or blanch until tender-crisp. Drain well and set aside.
  2. Melt butter in a large skillet. Whisk in flour and cook until a light golden roux forms. Gradually whisk in milk, stirring constantly until thickened. Add nutmeg, salt, and pepper. Reduce heat and stir in cheddar and Gruyere (if using) until melted and smooth.
  3. Combine the cooked broccoli and cheese sauce in the skillet. Gently stir to coat.
  4. Pour the broccoli and cheese mixture into the prepared baking dish.
  5. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix well.
  6. Sprinkle the breadcrumb mixture evenly over the broccoli and cheese mixture.
  7. Bake in a preheated oven until golden brown and bubbly. Let stand for a few minutes before serving.