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Broccoli and blue cheese gratin

  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings


  • 600g broccoli, broken into florets, stems cut into 1cm-thick matchsticks
  • 40g butter
  • 2 tablespoons plain flour
  • 375ml (1 1/2 cups) reduced-fat milk
  • Pinch of ground nutmeg
  • White pepper
  • 50g blue cheese, crumbled


  • 1
    Preheat oven to 200°C. Bring a medium saucepan of water to the boil. Cook the broccoli florets and stems for 2 minutes. Drain. Place the broccoli in a 1.5L (6-cup) capacity baking dish. Wipe the pan dry.
  • 2
    Melt the butter in the pan over medium heat. Add the flour and cook, stirring, for 30 seconds or until the mixture begins to bubble. Remove from heat. Gradually add the milk, whisking until smooth. Return to heat. Cook, stirring, for 3-4 minutes or until the sauce thickens and comes to the boil. Stir in the nutmeg and season with salt and white pepper.
  • 3
    Pour the sauce over the broccoli. Top with the blue cheese. Bake in oven for 10 minutes or until the cheese melts.

Source: taste.com.au


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