Broccoli Cheddar Gratin With Chipotle Recipe
Ingredients
| 2 1/2 pounds broccoli, cut into spears | ||
| Salt | To Taste | |
| Unsalted butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Half and Half | 1 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| 1 teaspoon minced canned chipotle in adobo | ||
Directions
1. Preheat the broiler and position a rack 8 inches from the heat. Set a steamer basket in a large, deep skillet filled with 1 inch of water and bring to a boil. Add the broccoli spears, cover and steam over high heat until crisp-tender, about 5 minutes. Transfer the broccoli spears to a shallow 1 1/2-quart baking dish, arrange them in a single layer and season with salt.
2. Meanwhile, in a medium saucepan, melt the butter. Add the flour and whisk over moderately high heat for 2 minutes. Add the half-and-half and cook, whisking constantly, until the sauce is thickened and bubbling, about 5 minutes. Remove from the heat and whisk in the shredded Cheddar and minced chipotle.
3. Pour the cheese sauce over the broccoli in the baking dish. Broil for 5 minutes, reversing the position of the baking dish once halfway through to ensure even cooking, until the gratin is bubbling and the cheese sauce is browned in spots.
2. Meanwhile, in a medium saucepan, melt the butter. Add the flour and whisk over moderately high heat for 2 minutes. Add the half-and-half and cook, whisking constantly, until the sauce is thickened and bubbling, about 5 minutes. Remove from the heat and whisk in the shredded Cheddar and minced chipotle.
3. Pour the cheese sauce over the broccoli in the baking dish. Broil for 5 minutes, reversing the position of the baking dish once halfway through to ensure even cooking, until the gratin is bubbling and the cheese sauce is browned in spots.
Chef
