Add gruyere….and more gruyere (it should be cheesy, no?) Make a basic béchamel sauce with a pinch of nutmeg.You may be surprised to see empty ramekins and hungry eyes clamoring for more.Īnd it is pretty easy to make. So, if you have a kid or a significant other who refuses broccoli, I recommend you testing their reluctance with this dish. I am confident that even the biggest broccoli critic could be converted with this one. However, on the basis of this reaction, he seemed receptive to putting this one into heavy rotation. If you’re a first-timer to my blog you may not realize it but he has a guarded skepticism when it comes to veggies. I served him a ramekin of this dish and then casually retreated outside to play with our son.Īfter he finished his broccoli au gratin, he came out to the backyard and said, “That was some serious broccoli!” Coming from him…that meant that this dish was really outstanding. My husband had been out running errands and came home hungry and tired – a mood which I find most receptive to new dishes. Without teasing my obsession prior to, I made this Broccoli Au Gratin for lunch on a lazy Saturday afternoon. “That Was Some Serious Broccoli” – True Testimony It came out so good and reminded me of the taste of this Broccoli Au Gratin from La Scala. It had to be Gruyere and as this post testifies, that was it. And so it was that the light ignited & I realized the error of my earlier attempts. I was watching some mindless cooking show and they were making a similar dish (but with leeks) and they had been using Gruyere. That was until I finally discovered that was the cheese which made all the difference. I had been trying to recreate their version for a long time, but I just wasn’t achieving it. There had been an Italian restaurant in my hometown of Wroclaw, Poland, called “La Scala,” which 1st introduced the dish to me. While I recollect this as the restaurant’s signature dish, perhaps that’s just because it was my personal obsession. I’ve had a love affair with this Broccoli Au Gratin dish since my early twenties. For This Broccoli Au Gratin Gruyere Cheese Made All the Differenceīroccoli Au Gratin, smothered in the cheesy, delicious sauce….mmmm…I can say without hesitation that it is, in my opinion, absolutely the best way to eat broccoli. Even broccoli critics can become converts. Just a few simple ingredients, mixed with the sophistication of a Gruyere cheese, marry together to make this dish both rustic and elegant. Cheesy Broccoli Au Gratin is a delicious dish that features America’s favorite vegetable, topped with an amazing cheesy sauce that is baked to perfection. ![]()
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