Broccoli Rabe Gratin
Broccoli rabe gets dressed in cream, parmesan, herbs and breadcrumbs for this warming wintry dish. Make it as a side for a traditional pot roast supper, or for a holiday feast.
- 6 Tablespoons Challenge Butter, plus more for greasing pan
- kosher salt
- 3 bunches (2 ½ pounds) broccoli rabe, tough stems removed, roughly chopped
- ½ cup breadcrumbs
- 1 ½ cups grated parmesan, divided
- 2 Tablespoons minced fresh thyme
- freshly ground black pepper
- 2 garlic cloves, minced
- 3 Tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
1Preheat oven to 425°F. Butter a 2-quart baking dish and set aside.
2Bring a large pot of salted water to a boil. Add broccoli rabe and cook until just tender, about 2 minutes. Transfer to a bowl of ice water to shock. Drain, gently squeeze out extra liquid and set aside.
3Place breadcrumbs, 1/2 cup parmesan, thyme, and a pinch of salt and pepper in a small bowl.
4Melt butter in a large pot. Scoop out 2 tablespoons and drizzle it over breadcrumbs. Toss to combine; set aside. Add garlic to pot and cook until fragrant, about a minute. Whisk in flour and cook, stirring, for 1 minute. Add the milk, cream and 1 teaspoon salt; bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until sauce is thickened, about 5 minutes. Whisk in remaining 1 cup parmesan until melted; season with salt and pepper. Stir in broccoli rabe and transfer to prepared dish. Sprinkle with breadcrumb mixture.
5Bake for about 20 minutes, until the sauce is bubbling and the crumbs are browned on top. Let stand for 15 minutes before serving.