Broccoli Gratin With Mustard-Cheese Strudel

Recipe Ingredients

4 tablespoons	60ml	Butter - (1/2 stick)
1/3 cup	20g / 0.7oz	Minced onion
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
1/2 teaspoon	2.5ml	Dry mustard
4 tablespoons	60ml	Dijon mustard
2 1/2 cups	365g / 12oz	Fresh breadcrumbs
		= (made from crustless sourdough bread)
1 cup	146g / 5.1oz	Grated Parmesan cheese - (packed) - abt 3 oz
12 cups	1752g / 61oz	Broccoli florets - (to 13)
		= (from about 3 lbs broccoli crowns)
1/2 cup	118ml	Whipping cream

Recipe Instructions

Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; saute until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; saute until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.

Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, November 2002

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