This is the one recipe that must be on my Thanksgiving table, wherever I celebrate it each year. This is my mom's recipe, give or take, she usually makes it with aged white cheddar, but this year I decided to fancy it up with Gruyère. I love this variety of cheese because it melts very well and has a wonderful nutty flavor. This is one of my favorite indulgences come November.
For A Harvest Table, click here,
The First Course, Roasted Root Vegetable Soup with Herbed 'Stuffing' Croutons, click here
Broccoli, Leak and Gruyère Bake
1 ½ cups broccoli florets
3 tablespoons unsalted butter
¼ cup flour
1 ½ cups milk, whole or skim
¼ cup grated Parmigiano-Reggiano
1 cup grated Gruyère cheese
1 teaspoon grated nutmeg
1 leak, white part only, thinly chopped
Salt and pepper, to taste
Sage or thyme for garnish
Directions: Preheat oven to 400 degrees. Fill a medium pot with water, bring to a boil. Once water reaches a boil, add broccoli and cook until it turns bright green, about 2 to 3 minutes. Drain and set aside.
To prepare béchamel: Place butter in a sauté pan and let melt. Add flour and whisk until flour and butter meld together. Next add milk and stir to combine. Add cheese until béchamel thickens. If sauce gets too thick, add more milk.
To assemble: Divide broccoli evenly into four ramekins. Pour béchamel sauce over the broccoli, add leaks. Bake for 15 to 20 minutes until leaks brown. Garnish with sage leaf or sprig of thyme before serving.
(If you prefer to make one dish, follow all instructions above, but place into a casserole dish instead)
*Photography & Styling by Alison