A beautiful golden brown gratin that’s creamy underneath with a satisfyingly crunchy topping. The anchovies give a wonderful depth of flavour to the creamy sauce.
Ingredients
Method
Step 1
Preheat the oven to 160°C fan.
Step 2
Lay the blanched broccoli onto some paper towel and pat each one dry. Put the crème fraiche, cream, eggs, lemon zest, garlic, anchovies and mustard into a large bowl. Season with salt and pepper, add half of the parmesan and mix together with a fork until smooth.
Step 3
Grease the base of a deep, medium-sized ceramic roasting dish with butter. Sprinkle 2-3 tablespoons of breadcrumbs on the base then lay half of the long-stemmed broccoli on top. Add another few tablespoons of breadcrumbs and a second layer of broccoli.
Step 4
Pour over the crème fraiche mixture and then sprinkle over the remaining breadcrumbs, followed by the rest of the parmesan.
Step 5
Place in the oven on a high shelf for 20 minutes. Then turn on the grill element and grill for 5 minutes or until the top is golden brown and bubbly.
