Food & Wine USA - (12)December 2019

58 DECEMBER 2019

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Broccoli and Beer Cheese

Cocottes

ACTIVE 35 MIN; TOTAL 1 HR 5 MIN

SERVES 6

An update on the classic broccoli-cheese

casserole, these individual servings of

bubbly lager-spiked Red Leicester

cheese sauce over broccoli with crunchy

croutons are crowd-pleasers.

Cooking spray

4 qt. water

(^1) / 3 cup plus 2 (^1) / 4 tsp. kosher salt,
divided, plus more to taste
12 cups roughly chopped broccoli
(from 3 large broccoli heads,
stems discarded)
(^1) / 2 cup plus 2 Tbsp. unsalted butter
(5 oz.), divided
1 cup finely chopped yellow onion
(^2) / 3 cup all-purpose flour
(about 2^7 / 8 oz.)
1 (12-oz.) bottle lager beer (such as
Heineken)
1 cup half-and-half
12 oz. Red Leicester cheese or mild
cheddar cheese, grated (about 3
cups)
1 tsp. Worcestershire sauce
1 tsp. dry mustard
(^3) / 4 tsp. black pepper
2 oz. rye bread (about 2 slices), torn
into^1 / 2 -inch pieces (about 1 cup)

1. Preheat oven to 425°F. Lightly coat 6
   (8-ounce) cocottes or ramekins with
   cooking spray; set aside. Bring 4 quarts
   water to a boil in a large pot over high. Add

(^1) / 3 cup salt; let water return to a boil. Add
broccoli; cook, stirring occasionally, until
just tender, about 3 minutes. Drain. Trans-
fer broccoli to a large bowl filled with ice
water; let stand 5 minutes. Drain. Arrange
broccoli in a single layer on a baking sheet
lined with paper towels; pat dry. Transfer
broccoli to a large bowl; set aside.

2. Melt^1 / 2 cup butter in a large saucepan
   over medium. Add onion; cook, stirring
   occasionally, until softened, about 8 min-
   utes. Gradually whisk in flour; cook, whisk-
   ing constantly, until flour is completely

incorporated and lightly browned, about 2

minutes. Gradually whisk in beer and half-

and-half; cook, whisking constantly, until

sauce thickens and begins to bubble, 3 to

4 minutes. Gradually whisk in cheese,

Worcestershire, dry mustard, pepper, and

2 teaspoons salt until smooth.

3. Pour cheese sauce over broccoli; stir to
   combine. Season with salt to taste. Spoon
   mixture evenly into prepared cocottes, and
   arrange on a rimmed baking sheet.


4. Microwave remaining 2 tablespoons
   butter in a medium-size microwavable
   bowl on HIGH until melted, 30 seconds to 1
   minute. Add bread pieces and remaining

(^1) / 4 teaspoon salt; toss to coat. Sprinkle
mixture evenly over broccoli mixture in
cocottes. Bake, uncovered, in preheated
oven until bread is golden brown and
cheese is bubbly, 16 to 20 minutes.
—PAIGE GRANDJEAN
MAKE AHEAD Broccoli can be prepared
and refrigerated up to 1 day ahead.
NOTE Recipe may be prepared in a 9-inch
square baking dish.