- 4 C. (cup)s Broccoli (stems diced)
- 1/2 c. (cup) Raw Cream or Heavy Cream
- 2 C. (cup)s Gouda grated
- 1 c. (cup) Parmigiano Reggiano grated
- 2 tsp. (Teaspoon)s Kosher salt
- 1 1/2 tsp. (Teaspoon)s Ground pepper
Turn oven to 350. Clean broccoli. Cut off main stem to the florets of the broccoli. Chop florets to bite size and dice the stems. Put in boiling water and reduce to a simmer until al dente since it will cook more in the oven . Do not over cook the broccoli. Drain and put into a large bowl.
Grate the Gouda and Parmesan riggiano cheese into the bowl with the broccoli and then add the cream, salt and pepper. Toss and put into buttered glass or ceramic baking dish or ramekins. Grate a thin layer of the cheeses on top. Put into oven for 30min or until is bubbling and cheese turns a golden brown.
Perfectly paired with a Chicken dish…like my Pecan Crusted Chicken with Dijon Sauce, that I don’t even have on the site yet, but will:)