Broccoli Gratin With Mustard-Cheese Streusel

• 4 tablespoons butter (1/2 stick)
• 1/3 cup minced onion
• 2 large garlic cloves
• 1/2 teaspoon dried mustard
• 4 tablespoons Dijon mustard
• 2 1/2 cups fresh sourdough breadcrumbs, made from crustless sourdough bread
• 1 cup packed grated parmesan cheese (about 3oz)
• 12 -13 cups broccoli florets (from about 3 lbs broccoli crowns)
• 1/2 cup whipping cream

1. Melt butter in a large non-stick skillet over medium heat. Add onion and garlic; saute until onion is soft, about 4 minutes. Mix in dry mustard, then 2 T Dijon mustard, blending well. Add breadcrumbs; saute until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4C cheese.
2. Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made one day ahead. Cover separately and refrigerate).
3. Preheat oven to 350u0b0F Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 T Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.

butter, onion, garlic, dried mustard, mustard, fresh sourdough breadcrumbs, parmesan cheese, broccoli florets, whipping cream

Taken from www.food.com/recipe/broccoli-gratin-with-mustard-cheese-streusel-273853 (may not work)