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"This is a more gourmet version of the good-old broccoli-and-cheddar gratin, thanks to the aromatic Gruyère. Don’t forget the crunchy topping!" — Chef Michael Symon, from 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners
More 5-Ingredient Sides:
Air Fryer Crispy Brussels Sprouts With Roasted Garlic Aioli
Ingredients
- 3 tablespoons olive oil
- 6 cups broccoli florets (from 1 small head)
- Kosher salt
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ teaspoon freshly grated nutmeg
- 1 cup grated Gruyère cheese
- ¼ cup thinly sliced scallions, white and green parts
- ½ cup panko breadcrumbs, toasted
Yield
Serves: 4
Preparation
Put a large skillet over medium-high heat. Add the olive oil followed by the broccoli and a good pinch of salt. Cook, stirring occasionally, for 1 minute. Add the garlic and cook until the garlic becomes fragrant, about 1 minute.
Reduce the heat to medium, add the cream and nutmeg, and cook until the cream reduces slightly and the broccoli is cooked through, about 2 minutes. Add the Gruyère and cook, stirring constantly until the cheese is melted, about 1 minute.
Remove from the heat, stir in the scallions, top with the panko, and serve.
More Info
