Wednesday, December 1, 2010

Thanksgiving Follow-up Part 1: Broccoli Gruyere Gratin

For Thanksgiving this year we substituted a new Broccoli recipe, which I found here:

This substituted our usual velveeta cheese/ritz cracker/butter recipe, circa 1984 or earlier.

While definitely more of a "whole food" and gourmet type recipe, I was a little disappointed. When I was making it the day before the roux for the cheese sauce was absolutely beautiful and amazing - I would probably just use that by itself. However, after it was baked, it tasted like it needed more cheese (it just tasted milky) and definitely less milk - It was kind of "soupy" when I served it. Also, it could use some breadcrumbs or something like that on top for a special Thanksgiving-worthy "crunch".

1 comment:

  1. That looks amazing.

    Also, when we have the money to afford animals (aside from the one we already have) we're going to name our cats after cheese, and Gruyere is on the top of the list.