- 4 cups broccoli florets
- 1/3 cup crème fraîche
- 1 cup grated Gruyère
- Kosher salt
- Freshly ground black pepper
- 3 tablespoon panko
- Preheat the oven.
- Blanch the broccoli in salted boiling water for 2 minutes and drain well.
- Toss the broccoli with the cream fraîche, three quarters of the cheese, and salt and pepper.
- Spoon the broccoli mixture into a greased baking dish.
- Top with the panko, and the remaining cheese.
- Bake until the top is golden and bubbling (30 to 35 minutes).