Broccoli White Cheddar Gratin

I love broccoli. Like, really love it. Raw, roasted . . . grilled (amazing!). It’s the one vegetable I literally crave all the time. And what better way to show some love to my favorite vegetable than to dress it with a white cheddar cheese sauce? I can think of none. Can you?

To make this side, start with a base of Cream of Chicken Soup, then add cream, freshly grated nutmeg, red pepper flakes, and Vermont white cheddar cheese, pour it all over the broccoli, then top with more cheese and bake. Simply perfection.

My daughter Haileigh gives this side dish a 9.5 out of 10. When I asked her what I could add to make it a 10, she said bacon. I like the way she thinks.

SERVES 4 TO 6 • TOTAL TIME: 55 MINUTES

INGREDIENTS:

½ tablespoon unsalted butter

1 recipe Cream of Chicken Soup

½ cup heavy cream

¾ teaspoon kosher salt

⅛ teaspoon coarsely ground black pepper

⅛ teaspoon freshly grated nutmeg

Pinch of red pepper flakes

1½ cups grated Vermont white cheddar cheese

8 cups fresh broccoli florets (from about 4 heads)

DIRECTIONS:

• Preheat the oven to 350ºF. Butter a 2-quart oval baking dish. Put the broccoli in the baking dish and set aside.
• In a small saucepan, combine the soup, cream, salt, black pepper, nutmeg, and red pepper flakes. Whisk until smooth, then cook over medium-low heat until the mixture thickens slightly. Stir in 1 cup of the cheese.
• Pour the cheese sauce over the broccoli in the baking dish and top evenly with the remaining ½ cup cheese.
• Bake for 30 to 35 minutes.
• Let cool for 5 minutes before serving.