Mon GRATIN DE BROCOLI et champignons de Paris, léger, facile - Mère Mitraille - Gourmandises TV

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella

Emmental offers a similar flavor profile at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch thickens without gluten.

Preheat the oven to 375°F (190°C).

Bring a large pot of salted water to a boil.

Blanch the broccoli in boiling water for 3-4 minutes until bright green and tender-crisp.

Drain the broccoli and immediately transfer to an ice bath to stop cooking.

In a saucepan, melt butter over medium heat until foamy.

Add all-purpose flour and whisk continuously for 1-2 minutes to form a roux.

Gradually pour in milk and heavy cream, whisking until smooth and thickened, about 5-7 minutes.

Stir in grated gruyere cheese, garlic, nutmeg, salt, and black pepper until melted and combined.

Spread the blanched broccoli in a baking dish and pour the cheese sauce over the top.

Sprinkle with parmesan cheese and bread crumbs for a crispy topping.

Bake in the preheated oven for 20-25 minutes until bubbly and golden brown.

Let cool slightly before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens