1 bunch broccoli (about 1 1/2 pounds)
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 peel large
stems with a knife and cut 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.
Makes 4 (main course) or 6 (side dish) servings
Gourmet
February 2009
