Recipe of the Week 1-31-10

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Broccoli Parmesan Gratin

Yield: Makes 4 (main course) or 6 (side dish) servings

1.5 lbs broccoli
1 cup whole milk
1/2 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 large eggs
1 cup coarse fresh bread crumbs
1 tablespoon extra-virgin olive oil

Preheat oven to 350°F with rack in upper third.

Cut broccoli florets into 1-inch pieces, then cut stems into 1/2-inch-thick rounds. Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.

Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.

Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.

Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes.