Garlic and black pepper broccoli gratin

 To go along with our homemade veggie burgers tonight, I made one of our favorite dishes, garlic and black pepper broccoli gratin. Kim made this a while back for the cooking club and we've had it a couple of times since... it's so, so, good. It also fits with the theme over at IHCC's this week, "just go green." If you love broccoli you'll love this, and if you hate broccoli, you'll probably love it after you eat this. I like her version with the pepper and lots of garlic. 

Garlic and black pepper broccoli gratin

adapted from Apples for jam by Tessa Kiros and Stirring the pot

for the  Bechamel Sauce:

 

3 1/2 tablespoons butter

3 garlic cloves, minced (I grated my garlic finely)

1/4 cup all-purpose flour

1 1/2 cups milk, warmed

1/2 teaspoon salt

1 to 1-1/2 teaspoons freshly cracked black pepper

1/2 cup shredded fresh Romano cheese, plus more for topping

4-1/2 cups broccoli florets

Preheat the oven to 350F 

 

  To make the bechamel, melt the butter in a small saucepan over low heat.  Add in the garlic and cook for about one minute.  Whisk in the flour and cook for a couple of minutes, stirring constantly, then begin adding the warm milk, whisking constantly. If the bechamel is too thick, add a little more milk until it's the right consistency. Add salt and pepper (it should be well seasoned) and continue cooking even after it comes to a boil, for 5 minutes or so, mixing all the time.  It should be a very thick and smooth sauce.  Take the sauce off the heat and stir in the Romano cheese.  Set aside.

Bring a saucepan of water to a boil, and cook the broccoli for a few minutes until it has softened a little but is still bright green.  Drain the broccoli and place it in your baking dish. Pour the sauce over the broccoli, leaving some of the broccoli still showing. Top with extra Romano cheese and bake for about 30 minutes until browned and bubbly.

This always goes over really well at our house... the veggie burgers not so much, except with me... I really like them... well the dogs love them too. I imagine the goats would also enjoy them.