Baked Broccoli Gratin

Peel the stalk and cut into small pieces — it cooks through and becomes nicely tender in the bake.

The drier the broccoli, the creamier the sauce stays and the better the cheese browns.

Have the baking dish ready now so you can assemble everything quickly later.

Very small cubes distribute more evenly and add flavour to every bite of the sauce.

Whisk in the thickener with a whisk to avoid lumps.

Start with little salt, as the broth and cheese already add seasoning.

Arrange the broccoli in as flat a layer as possible — this ensures even baking.

For an extra-nice crust, spread the cheese all the way to the edges.

If the cheese browns too quickly, move the dish one shelf lower or switch briefly to conventional top/bottom heat.