To make this recipe, you will need the following ingredients:
1 kg of broccoli
50cl of skimmed milk
20 cl light cream
30 g of butter
1 egg
100 g grated Gruyère cheese
30 g of flour
1 pinch of nutmeg
salt and freshly ground pepper
Preheat your oven th.6 (180 ° C).
Detail the broccoli in bunches then discard the core. Cook the broccoli florets in the pressure cooker for 5 to 10 minutes in salted water, then drain them.
Melt the butter in a saucepan, add the flour before the butter is colored and stir quickly. Out of the heat, stir in the milk.
Put your saucepan on the stove without stirring so that the bechamel thickens. Once again, add the cream, egg, nutmeg and 80 g grated Gruyere.
Butter a baking dish, add the broccoli and pour the sauce over it, sprinkle with grated cheese. Bake for 15 minutes then finish cooking with a pass under the grill to brown the gratin.
