From Chef Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners
“This is a more gourmet version of the good-old broccoli-and-the-cheddar gratin thanks to the aromatic Gruyère. Don’t forget the crunchy topping!”
- 3 tablespoons olive oil
- 6 cups broccoli florets (from 1 small head)
- Kosher salt
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 1 cup grated Gruyère cheese
- 1/4 cup thinly sliced scallions, white and green parts
- 1/2 cup panko breadcrumbs, toasted
Put a large skillet over medium-high heat. Add the olive oil followed by the broccoli and a good pinch of salt. Cook, stirring occasionally, for 1 minute. Add the garlic and cook until the garlic becomes fragrant, about 1 minute.
Reduce the heat to medium, add the cream and nutmeg, and cook until the cream reduces slightly and the broccoli is cooked through, about 2 minutes. Add the Gruyère and cook, stirring constantly until the cheese is melted, about 1 minute.
Remove from the heat, stir in the scallions, top with the panko, and serve.