Broccoli Gratin

I was tired of the same old mushroom soup/sour cream broccoli casseroles.  This was a much better substitute in my opinion.  A light touch of sage and Parmesan under the crunchy bread crumb topping make this a winner.

1 small onion, finely chopped

1 T. olive oil

2 T. all purpose flour

3/4 t. salt

1/4 t. ground black pepper

1/4 t. rubbed sage

1 1/2 cups whole milk

2 pounds broccoli, florets separated and thick stalks removed

1 1/2 cup shredded cheddar

3 T. butter, melted

1 cup bread crumbs

1/4 cup Parmesan cheese

Preheat oven to 375 degrees and butter a large gratin dish.

Saute the onion in the olive oil for five minutes in a medium saucepan over medium heat.  Sprinkle the flour over the onions and continue sauteing the mixture for 30 seconds.  Add the salt, pepper, rubbed sage and milk to the pan and stir constantly for 3 - 5 minutes until the sauce thickens.

Stir the broccoli and cheese into the sauce, bring the mixture just to a simmer then spoon it into the buttered gratin dish.  Stir together the melted butter, bread crumbs, and Parmesan.  Sprinkle the bread crumbs over the gratin.  Bake for 15 - 20 minutes until it is hot and bubbly and the bread crumbs have turned golden brown.

From www.frenchfood.about.com