Broccoli Cheddar Gratin
with Parmesan Garlic Breadcrumbs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cream Sauce Base
White Cheddar Cheese
Cheese Roux Concentrate
Not included in your delivery
PREP: Adjust rack to top position and preheat oven to 450 degrees. Fill a large pot halfway with generously salted water and bring to a boil. Wash and dry produce. Cut broccoli into bite-size pieces, if necessary.
COOK BROCCOLI: Once water is boiling, add broccoli; cook until bright green and tender, 2-4 minutes. Drain, vigorously shaking strainer to drain off as much water as possible, then transfer to a paper-towel lined baking sheet; blot dry with more paper towels until as much water as possible is removed.
MAKE SAUCE: Heat cream sauce base and cheese roux in a small pot over medium-high heat until bubbling and gently steaming, then reduce heat to medium and stir in Cheddar cheese, Fry Seasoning, and half the garlic powder. Remove pot from heat.
ASSEMBLE GRATIN: Once broccoli is cooked and drained, transfer to a 9-inch by 9-inch square baking dish (or other similarly sized baking dish). Pour cheese sauce over broccoli and toss to coat. Taste and season with salt and pepper. Cover with plastic wrap and place in refrigerator until ready to bake.
MAKE BREADCRUMBS: Place 2 TBSP butter in a medium, microwave-safe bowl. Cover with plastic wrap; microwave until melted, 60 seconds. Stir in panko and remaining garlic powder, then stir in Parmesan cheese. Season with salt and pepper.
ASSEMBLE & BAKE: Top broccoli mixture with breadcrumbs. Bake on top rack until sauce is bubbling and breadcrumbs are golden brown, 20-25 minutes. TIP: Broil in the last 1-2 minutes if breadcrumbs need more browning, but watch carefully so that they don’t burn!
SERVE: Let gratin cool for 10 minutes before serving; serve.