Broccoli – warm, cheesy and delicious. No better side dish than a bowl full of broccoli gratin. This one is made with a combination of gruyere and muenster cheeses. With a gluten free toasted bread crumb finish to keep it moist and heavenly.
Boil Broccoli Florets in a large pot of water until crisp but tender. Drain into a colander and allow to dry.
Put half and half into a pan and begin to whisk in the grated cheeses.
Simmer, whisking constantly until cheese has melted and sauce has thickened. Season with pepper. Normally with this much cheese, it does not need salt, but if salt is needed, it should be added here.
Put dry broccoli florets into a serving dish and pour gratin over the broccoli. Stir to ensure all broccoli is covered in cheese sauce.
In a small fry pan, melt the butter over low heat and add the garlic and parsley.
Once the butter has melted, add the gluten free bread crumbs and cook until the bread crumbs toast and turn a light brown. Remove from heat.
Sprinkle toasted bread crumbs over the broccoli gratin.
When ready, Place in a 350 degree oven for 35 minutes.
Once removed from the oven, allow to sit for at least five minutes before serving.