Friday, November 21, 2014

Broccolini Au Gratin

Normally green bean casserole is my favorite side dish served on Thanksgiving day (well, second mashed potatoes, duh), but since I wanted to create some non-traditional recipes this year, I went with a broccolini au gratin. It's cheesy. It's crunchy. And the broccolini is cooked to perfection, crisp and flavorful. Plus, this on a leftover Thanksgiving sandwich makes ALL the difference. Trust me on this one.

Broccolini Au Gratin

  • 4 slices rye bread
  • pinch red pepper flakes
  • 1 lb. broccolini, halve the large pieces lengthwise
  • 4 tbsp. olive oil, halved
  • 4 tbsp. freshly grated parmesan
  • 4 oz. freshly grated white cheddar cheese
  • salt and pepper

Preheat oven to 400 degrees. Toss broccolini with 2 tbsp. oil, salt, and pepper Bake for 8 minutes until bright green. Remove and set aside to cool slightly.

Meanwhile, pulse the rye bread in a food processor until it resembles large crumbs. Heat the remaining olive oil in a large skillet. Add the breadcrumbs, red pepper flakes, salt, and pepper to taste. Cook until crisp, about 5 minutes.

Prepare a baking dish with non-stick cooking spray and lay down half of the broccolini. Top with half of the cheddar and 1 tbsp. of the parmesan. Then add the other half of the broccolini, the remaining white cheddar and another tbsp. of the parmesan. Top with the cooked breadcrumbs and the remaining parmesan cheese. 

Cook in the oven for 10-15 minutes until golden brown.

Recipe inspired by Bon Appetit.

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