Ingredients:

  • 4 cups fresh broccoli florets (approximately 500g)
  • 2 cups sharp cheddar cheese, shredded (approximately 200g)
  • 1 cup whole milk (240ml)
  • ½ cup sour cream (120ml)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour (30g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 1 cup breadcrumbs (approximately 100g)
  • 2 tablespoons unsalted butter, melted (30g)
  • ¼ teaspoon paprika (1.5g)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Blanch the broccoli: Boil water in a large pot, add broccoli, and cook for 3-4 minutes until bright green. Drain and immediately place in ice water to stop the cooking.
  3. Prepare the cheese sauce: In a skillet, sauté the onion and garlic until translucent. Sprinkle in flour and whisk for 1 minute to form a roux. Slowly add milk while whisking to prevent lumps, cook until thickened. Stir in sour cream and cheese until melted and smooth. Season with salt and pepper.
  4. Combine the ingredients: In a large bowl, mix the blanched broccoli with the cheese sauce until well coated.
  5. Transfer to the baking dish and spread evenly.
  6. Prepare the topping: In a separate bowl, mix breadcrumbs with melted butter and paprika. Sprinkle breadcrumb mixture over the casserole.
  7. Bake: Place in the oven and bake for 25-30 minutes until the top is golden and bubbly.
  8. Serve hot and enjoy!