Broccoli & Parmesan Gratin

We liked this gratin quite well. Although I made a couple of changes to the recipe, the basic technique here for a vegetable gratin is very solid.

I read the reviews at epicurious before preparing the dish, taking one reviewer's suggestion to add caramelized onions to the mix to amp up the flavor. I also used a cheddar-jack mix rather than parmesan just because I had it on hand and wanted to use it up. I also used panko rather than fresh bread crumbs because this is what I always do when fresh bread crumbs are called for in a recipe and I am never sorry to have done so.

I would say that it's fairly important not just to drain but also to to then press the excess water out of the broccoli (which I did) before composing the gratin as a number of epicurious reviewers commented on getting a watery end product (which I was able to avoid thanks to their heads-up).

The recipe was easily halved to feed my family of two.