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1
Preheat the oven to 375u00b0F.
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2
Spray a 9-inch square baking dish with cooking spray. Set aside.
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3
Chop 1 1/2 lb. broccoli into 1-inch florets and place in a large pot. Fill the pot with enough water to cover the broccoli. Set the pot over high heat and place a lid on top. Bring to a boil. Boil the broccoli just until it turns bright green, about 1 minute. Drain the broccoli and rinse under cold water. Allow it to sit in the colander while preparing the sauce. (Pro tip: The cold water helps stop the cooking process to ensure vegetables are a vibrant green with a crisp texture.)
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4
Finely mince 2 cloves garlic.
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5
In a large pot over medium heat, melt 2 Tbsp. butter. Add the garlic and saute for 30 seconds, until fragrant. Sprinkle 3 Tbsp. flour into the pot. Whisk to thoroughly combine. Continue whisking for 1-2 minutes, until the roux turns slightly golden and begins to smell toasty.
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6
Slowly stream 1 1/2 cups whole milk into the pot while continuing to whisk. Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
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7
Once bubbling, turn off the heat. Add 4 oz. (1 cup) shredded cheddar, 1/2 tsp. salt, and black pepper, to taste, to the pot. Whisk slowly until the cheese is fully melted and the sauce is smooth.
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8
Once the sauce is smooth, add the broccoli to the pot. Stir until the florets are thoroughly coated.
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9
Pour the contents of the pot into the greased baking dish.
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10
Place 1 cup (90 g) bread crumbs, 1 oz. (1/4 cup) grated Parmesan, 1 oz. (1/4 cup) shredded cheddar cheese, 1/4 tsp. salt, and black pepper, to taste, in a medium mixing bowl. Mix with a fork to combine. Add 4 Tbsp. melted butter to the bowl, and stir until all the breadcrumbs are moistened. Sprinkle the crumbs in an even layer over the broccoli.
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11
Bake the gratin for 22-25 minutes on the middle rack of oven, until the edges are bubbling and the top is golden-brown.
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12
Check to see that gratin is done. Remove from oven or add time as needed.
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13
Allow the gratin to rest for 10 minutes. Plate and serve.
