Ingredients:
- 2 lbs (900g) fresh broccoli florets, cut into bite-sized pieces
- 1 tablespoon olive oil (15 ml)
- 1/4 teaspoon salt (1.5g)
- 1/4 teaspoon black pepper (1.5g)
- 1/4 cup (2 oz or 57g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (475 ml) whole milk
- 1/2 teaspoon salt (3g)
- 1/4 teaspoon black pepper (1.5g)
- 1/4 teaspoon ground nutmeg (0.5g) (optional)
- 8 ounces (225g) sharp cheddar cheese, shredded
- 4 ounces (115g) Gruyere cheese, shredded (optional)
- 2 tablespoons sour cream (30 ml)
- 1 sleeve (about 35 crackers, 5 oz or 142g) Ritz crackers, crushed
- 4 tablespoons (2 oz or 57g) unsalted butter, melted
Instructions:
- Steam or lightly boil the broccoli florets until tender-crisp. Season with olive oil, salt and pepper.
- Melt butter in a saucepan. Whisk in flour to create a roux. Gradually whisk in milk until smooth. Cook until thickened.
- Remove from heat. Stir in cheeses until melted and smooth. Stir in sour cream.
- Spread the broccoli evenly in the baking dish. Pour the cheese sauce over the broccoli.
- Combine crushed crackers and melted butter.
- Sprinkle cracker mixture evenly over the cheese sauce. Bake until golden brown and bubbly.
- Let the casserole cool for a few minutes before serving.