Broccoli with Mornay Sauce
- 1 bunch (about 1-1/2 lbs) broccoli, cut into 2-inch florets
- 1/2 cup onion, finely chopped
- 2 Tbsp butter or margarine
- 3 Tbsp all-purpose flour
- 2 cups milk
- 1/4 cup Swiss cheese, grated
- 1/2 tsp salt
- 1/8 tsp white pepper
- Dash of nutmeg
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fine, dry white breadcrumbs
- 2 Tbsp butter or margarine, melted
Cook the broccoli in boiling, salted water for 5 minutes or until almost tender. Refresh under cold water. Drain well.
In a medium saucepan, saute the chopped onion in butter for 3 minutes (be patient, you rascal).
Add flour. Stir constantly over low heat for a minute.
Add milk, whisking constantly. Cook over medium-high heat, whisking constantly for 5 minutes (be patient, you rascal). Mixture will thicken.
Slowly stir in the grated Swiss cheese, salt, white pepper and nutmeg.
Coat the bottom of a 1 to 1-1/2-quart casserole dish with the sauce. Arrange the boiled broccoli over the sauce. Pour the remaining sauce over the broccoli.
Combine the grated Parmesan cheese and breadcrumbs. Sprinkle over the casserole and drizzle with melted butter.
Bake, uncovered, at 375°F for 20-25 minutes or until lightly browned.
In a medium saucepan, saute the chopped onion in butter for 3 minutes (be patient, you rascal).
Add flour. Stir constantly over low heat for a minute.
Add milk, whisking constantly. Cook over medium-high heat, whisking constantly for 5 minutes (be patient, you rascal). Mixture will thicken.
Slowly stir in the grated Swiss cheese, salt, white pepper and nutmeg.
Coat the bottom of a 1 to 1-1/2-quart casserole dish with the sauce. Arrange the boiled broccoli over the sauce. Pour the remaining sauce over the broccoli.
Combine the grated Parmesan cheese and breadcrumbs. Sprinkle over the casserole and drizzle with melted butter.
Bake, uncovered, at 375°F for 20-25 minutes or until lightly browned.
Submitted by Jun 20, 2010
15 min 30 min 45 min
15 min 30 min 45 min