Romanesco Broccoli, Star Of A Comforting Gratin

With its fascinating fractal geometry and sculpted florets, Romanesco broccoli deserves more than just a place as a side vegetable. This individual gratin recipe propels it to the rank of undisputed star of a winter dish that reconciles indulgence and refinement. In just 35 minutes, including 15 minutes of active preparation, this tender green vegetable transforms into a comforting delight.

The technique starts with a strategic preliminary cooking: 300 g of romanesco, cut into florets, are plunged into a pot of salted water for 5 minutes after the first boil. This crucial step softens the vegetable without turning it into mush, preserving its firm texture which will then resist the gratin process. The broccoli thus keeps its character while soaking up the upcoming flavors.

The alliance with Beaufort is the stroke of genius in this recipe. This mountain cheese, renowned for its exceptional melting quality and fruity notes, brings a depth of flavor that few cheeses can match. Distributed in 4 individual ramekins, these personal gratins offer each guest their own golden portion, creating an elegant presentation that impresses effortlessly. The individual format also guarantees even cooking and that perfect gratin crust over the entire surface, without the uneven areas of large dishes.

The Perfect Béchamel, Creamy Foundation Of Success

This smooth base distinguishes an amateur gratin from a chef-worthy creation. The classic roux technique requires precision and vigilance: 30 g of butter melt in a saucepan, then 30 g of flour are incorporated all at once. The secret lies in the immediate energetic mixing which prevents the formation of lumps, creating a homogeneous paste that will become the base of the sauce.

The incorporation of 300 ml of milk is the critical moment. Poured gradually while stirring continuously, the liquid transforms the roux into a silky béchamel. Grated nutmeg (½ teaspoon) brings that subtle aromatic note that marks great French sauces, while salt and pepper balance the whole. Cooking over low heat for 5 minutes, punctuated by constant movements of the spoon, allows for the ideal consistency: neither too liquid nor too thick.

The final gesture transforms this béchamel into an exceptional cheese sauce. Removed from the heat, it welcomes 100 g of grated Beaufort which melts instantly in the residual heat. This off-heat integration preserves the texture of the cheese and prevents it from becoming stringy. The resulting sauce, a creamy white streaked with golden filaments, now possesses that velvety richness that will coat each romanesco floret, creating the perfect harmony between vegetable and dairy even before going into the oven.

Stratified Assembly For Optimal Gratinating

The still-warm cheese sauce awaits its final destination: the individual ramekins that will transform this preparation into elegant portions. The drained romanesco florets are distributed equally into four containers, their geometric architecture naturally creating cavities where the béchamel will seep in. This layered arrangement is not insignificant: each space between the broccoli pieces will catch the sauce, guaranteeing that every bite combines tender vegetable and smooth cream.

The generous topping that follows determines the success of the dish. The Beaufort béchamel must completely coat the florets without drowning the contents, forming a uniform layer that will fuse with the broccoli during cooking. Sprinkling the remaining 50 g of Beaufort is the decisive step: this cheese exposed directly to the oven heat will create that golden and crispy crust that contrasts with the melting interior.

Twenty minutes at a moderate temperature is enough for the magic to happen. The surface cheese progressively gratins, turning from white to gold and then to that characteristic amber hue of successful gratins. Under this crust, the béchamel bubbles gently. The perfectly timed cooking guarantees that the broccoli retains its firm texture while absorbing the cheesy flavors. Immediate service, when the ramekins come out of the oven, offers that thermal and textural contrast that defines the very essence of a gratin: crispy on the surface, creamy at the heart, steaming and irresistibly gourmet.

The Signature Tip To Personalize The Recipe

The classic Beaufort gratin already has its credentials, but Anne Kerouédan, an expert from Cniel, reveals a bold variant that radically transforms the taste experience. The idea? Replace the 50 g of surface Beaufort with a thin slice of blue cheese before the final baking. This targeted substitution preserves the milky sweetness of the béchamel while introducing a powerful cheese contrast that divides guests between tradition and innovation.

Blue cheese, with its characteristic veins and assertive character, gratins differently than Beaufort. It caramelizes less uniformly but develops salty nuances that penetrate the underlying sauce during the twenty minutes of cooking. This interaction creates a flavor gradient: the béchamel remains creamy and measured in contact with the romanesco, while the surface offers that cheese intensity that lovers of strong tastes seek.

This flexibility perfectly illustrates the philosophy of the recipe: a mastered technical base that adapts to the contents of the refrigerator and personal preferences. Comté, Emmental or even Roquefort can take their place in this stratified architecture, each bringing its own personality. Romanesco, with its vegetable neutrality and firm texture, welcomes these cheese variations without ever letting itself be dominated. This gourmet adaptability transforms a winter dish into a field of culinary expression, where each cook can put their cheese signature on a classic that is now infinitely customizable.