Creamy Broccoli Gratin with Dijon Mustard Sauce

Instructions

1. Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).
2. Bring a pot of salted water to a boil.
3. Add broccoli florets to boiling water and cook for 3 minutes until bright green and slightly tender.
4. Drain broccoli and immediately plunge into ice water to stop cooking and preserve color.
5. In a saucepan, melt unsalted butter over medium heat.
6. Add minced garlic clove and cook for 1 minute until fragrant, stirring constantly to avoid burning.
7. Whisk in all purpose flour and cook for 1 minute to form a roux, stirring constantly.
8. Gradually whisk in whole milk and heavy cream, stirring continuously to avoid lumps.
9. Bring sauce to a gentle simmer and cook until thickened, about 3-4 minutes.
10. Remove sauce from heat and whisk in dijon mustard, salt, and ground black pepper.
11. Stir in grated gruyere cheese and half of grated parmesan cheese until melted and smooth.
12. Drain broccoli from ice water and place in a small gratin dish.
13. For mustard cream sauce evenly over broccoli.
14. Sprinkle remaining grated parmesan cheese on top.
15. Bake in preheated oven for 15-20 minutes until golden and bubbly on top.
16. Remove from oven and let rest for 5 minutes before serving.