Quick & Easy

Broccoli, pancetta and blue cheese gratin

Mild and tender broccoli is the perfect companion to this satisfying gratin, loaded with punchy blue cheese and salty pancetta for a side dish with an out-of-this-world flavour profile.
BROCCOLI, PANCETTA and Blue Cheese Gratin



1.Boil, steam or microwave broccoli until just bright green but still firm; drain. Place in a greased shallow 1.5-litre (6-cup) ovenproof dish.
2.Preheat oven to 190°C/375°F.
3.Heat a medium saucepan over medium heat; cook pancetta, stirring, occasionally, for 10 minutes or until fat is rendered and pancetta crisp. Remove from pan with a slotted spoon. Scatter pancetta over broccoli.
4.Cook onion in same pan over medium heat, stirring for 3 minutes or until translucent. Add flour and mustard powder; stir for 30 seconds. Gradually add milk, stirring continuously until mixture boils and thickens slightly.
5.Remove from heat; stir in cheese and season with freshly ground black pepper to taste until cheese melts. Pour sauce over broccoli, top with breadcrumbs.
6.Bake for 20 minutes until browned lightly.

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