The image for this recipe has me drooling… (Martha Stewart)
3 slices white sandwich bread
3 T olive oil
coarse s & p
1/4 cup all-purpose flour
3 cups whole milk
2 heads broccoli (about 2 lbs total), florets finely chopped, stalks peeled & finely chopped
1 cup shredded white cheddar (4 oz)
1. Heat oven to 450 with rack in upper third. In a food processor, pulse bread and 1 T oil until large crumbs form; season with s & p. Set aside.
2. In a large saucepan, heat remaining 2 T oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to simmer. Cook, stirring occasionally, until broccoli is tender, 15-20 minutes. Remove from heat; stir in 3/4 cup cheese.
3. Transfer mixture to a shallow 1 1/2-quart baking dish; top with breadcrumbs and remaining 1/4 cup cheese. Bake until breadcrumbs are golden, 6-8 minutes. Let rest 5 minutes before serving.