Broccoli Gratin

Try this great recipe from Everyday Food Magazine:
Broccoli Gratin

Ingredients

Serves 6.

• 3 slices white sandwich bread
  

• 3 tablespoons olive oil
  

• Coarse salt and ground pepper
  

• 1/4 cup all-purpose flour
  

• 3 cups whole milk
  

• 2 heads broccoli (about 2 pounds total), florets finely chopped, stalks peeled and finely chopped
  

• 1 cup shredded white cheddar (4 ounces)

Directions

1. Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside.
   

2. In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese.
   

3. Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.

Modifications/Notes:
1. I used store-bought breadcrumbs instead of making my own.
2. Any kind of cheddar will do. I used whatever I had in my fridge.
3. I left the broccoli pieces kind of big because I thought the dish would lack heft if the broccoli was finely chopped.
4. I served this as a side.
5. Next time, I would add aromatics such as garlic and onion.