Rich and creamy, this cheesy broccoli bake is the perfect side dish.
Course: Side Dish
Author: Sara @ Mom Endeavors
8-10Cfresh broccoli florets
1/2medium sweet onionchopped
1.5CShamrock Farms Heavy Whipping Cream
3-4Cshredded monterey jack cheese
3/4Cshredded Parmesan cheese
Preheat oven to 325. Lightly grease a 9x13 baking dish.
Wash and cut your fresh broccoli into bite-sized florets. Place in microwave safe dish with a small amount of water and microwave for 2-5 minutes (just until tender crisp). Drain well and place into the baking dish.
In small saucepan, melt butter approx 2 TBSP butter. Add chopped onion and cook over medium heat until slightly brown. Add remaining butter, melt, and whisk in the flour, salt, pepper, and nutmeg until smooth. Continue whisking while gradually adding in milk and heavy cream. Slowly bring to a boil, stirring until slightly thickened.
Remove from heat, stir in cheeses until melted. Quickly stir in beaten eggs until well-combined and pour sauce over broccoli.
Bake for approximately 30 minutes until bubbly. For a little extra browning or crispness, you can place it under the broiler for the last 2 -3 minutes.
* To make this gluten free, you can omit the flour and try a corn starch slurry as a thickening agent. * The melted Parmesan cheese can create a slight grainy texture. To avoid, add an extra 1/2 cup of monterey jack cheese (or cheddar, gruyere, swiss, etc) and just sprinkle the top with Parmesan. * Also, be sure to use FRESHLY shredded cheese instead of store-bought shredded cheese to avoid a grainy texture to the sauce.
Recipe courtesy of MomEndeavors.com. Please visit Mom Endeavors for recipe updates and additional tips!