Broccoli Gratin with Crunchy Herb Topping

Ingredients

• 1 bunch broccoli, cut into florets
• Sea or kosher salt, to taste
• 1/4 cup Pompeian Extra Light Tasting Olive Oil
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-fat milk
• 1/3 cup grated Parmesan cheese
• 1 tablespoon flat-leaf parsley, chopped
• Freshly ground black pepper, to taste
• 3 tablespoons Pompeian Extra Virgin Olive Oil
• 1 clove garlic, finely chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• 6 tablespoons breadcrumbs

Preparation

1. Bring large pot of water to rapid boil. Add broccoli and salt to taste. Blanch for 3 minutes. Drain and refresh under cold water and drain again. Pat dry with paper towels and transfer to bowl.
2. Preheat oven to 400°F. Oil small gratin pan.
3. For sauce, heat extra light tasting olive oil in medium saucepan over medium heat. Add onion and cook until tender. Add flour and stir until foamy. Pour in milk and cook, stirring continuously until mixture comes to boil and thickens. Stir in Parmesan cheese and parsley and cook until cheese is melted. Season with salt and pepper, to taste. Coat broccoli evenly with sauce. Transfer broccoli to gratin pan.
4. For topping, heat extra virgin olive oil in nonstick skillet. Add garlic and thyme and cook until garlic is golden. Add breadcrumbs and toss until lightly browned. Sprinkle topping over baking dish and bake for 20 minutes until hot and bubbly. Serve immediately.

Serves

4

Source

Pompeian

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