Ingredients
2 heads broccoli, cut into bite sized florets
2 tablespoons unsalted butter, plus more for your baking dish
2 tablespoons Wondra flour
1 cup whole milk, unsweetened unflavored almond milk, rice milk or soy milk
1 cup freshly shredded extra sharp cheddar cheese
1/2 cup freshly grated parmesano reggiano, plus about 2 tablespoons for topping
1/2 teaspoon Diamond Crystal kosher salt (if using Morton’s, use 1/4 teaspoon)
1/2 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 350º F. Butter a gratin dish or casserole large enough to hold all of the broccoli. Place the broccoli florets in the buttered baking dish in an even layer and set aside.
To a small saucepan placed over medium heat, add the butter and flour. Whisk constantly to cook off the raw flour taste and create a roux, about 3 to 5 minutes. When the roux is a rich golden brown add the milk, whisking until there are no lumps. Reduce the heat to medium-low and add the cheeses. Stir until the cheese is completely melted, about 2 to 3 minutes. Remove from the heat, season with the salt and pepper, and immediately pour over the broccoli. Top with the remaining grated parmesan.
Place the baking dish in the preheated oven and bake for 20 to 30 minutes until the cheese sauce is bubbly and golden brown. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
