Cheesy Broccoli Gratin

From: 5 in 5 For Every Season

3 Tbl. olive oil

6 c. fresh broccoli florets

kosher salt

2 garlic cloves, minced

1 c. heavy cream

1/2 tsp. freshly grated nutmeg

1 c. grated Gruyere cheese

1/4 c. thinly sliced scallions, white and green parts

1/2 c. Panko bread crumbs, toasted

Heat olive oil a large skillet over medium-high heat. Add 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 Gruyere and cook, stirring constantly, until the cheese is melted, about 1 minute.

Remove from heat, stir in the scallions, top with the Panko and serve. Serves 4-6 as a side dish.

Jenn's Notes: Rather than adding toasted bread crumbs, I topped my dish with un-toasted bread crumbs and placed my pan under the broiler to toast.