Roasted broccoli gratin with blue cheese from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 269) by Mark Bittman

  • broccoli
  • garlic
  • breadcrumbs
  • blue cheese
  • EYB Comments

    Can substitute any melting cheese for blue cheese, and cauliflower, broccoflower, Romanesco broccoli, asparagus, or broccoli rabe for broccoli.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any melting cheese for blue cheese, and cauliflower, broccoflower, Romanesco broccoli, asparagus, or broccoli rabe for broccoli.

  • Rutabaga on May 08, 2018

    Broccoli and blue cheese are a great combination, and this is a perfect way to prepare them together with minimal fuss. My six-year-old loved it. I find there is no need to remove the garlic cloves; if you leave them in for the entire roasting time, they will be reasonably soft and mellow and can be eaten together with the broccoli. Next time, I would finish it under the broiler to better toast the breadcrumbs prior to serving.

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