Gratin Of Broccoli In Béchamel

• 2 1/2 pounds fresh broccoli, cut into spears
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 tablespoons stone-ground mustard
• 1/8 teaspoon salt
• 1/8 teaspoon freshly grated or ground nutmeg
• 1/8 teaspoon pepper
• 1 cup (4 ounces) shredded Gruyere cheese

1. Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.
2. Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in mustard and next 3 ingredients. Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2" from heat 6 to 8 minutes or until lightly browned. Serve hot.

fresh broccoli, butter, allpurpose, milk, stoneground mustard, salt, freshly grated or ground nutmeg, pepper, gruyuere cheese

Taken from www.myrecipes.com/recipe/gratin-of-broccoli-bchamel (may not work)