Roast Fresh Broccoli Florets with olive oil, salt, and pepper for 15-20 minutes, or until tender and slightly charred.
Cook Duck Fat Tater Tots according to package directions. Set aside.
Make the sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in Dry Sherry, Nutmeg, Salt, and White Pepper.
Make the breadcrumb topping: Melt Butter in a skillet over medium heat. Cook until browned and fragrant. Add Panko Breadcrumbs and toast until golden brown. Stir in Fresh Parsley.
In a 9x13 inch baking dish, spread the cooked tater tots evenly.
Top with the roasted broccoli.
Pour the sauce over the broccoli and tater tots, ensuring everything is coated.
Sprinkle with Gruyère Cheese and Parmesan Cheese.
Sprinkle with the brown butter breadcrumbs.
Bake for 15-20 minutes, or until bubbly and the cheese is melted and golden brown.
Let cool slightly before serving.
Ingredients
6
1/4 cup60 mLButter
1/4 cup30 gAll-Purpose Flour
2 cups480 mLHeavy Cream
1/4 cup60 mLDry Sherry
1/4 tsp1.25 mLNutmeg
SaltTo taste
White PepperTo taste
1 head500 gFresh Broccoli Florets
1 1/2 cups170 gGruyère Cheese-shredded
1/2 cup60 gParmesan Cheese-grated
1 bag850 gDuck Fat Tater Tots
1/2 cup60 gPanko Breadcrumbs
4 tbsp60 mLButter
1 tbsp15 mLFresh Parsley-chopped
Equipment
9x13 inch baking dish
Saucepan
Whisk
Skillet
Baking sheet
Instructions
Preheat oven to 400°F (200°C).
Roast Fresh Broccoli Florets with olive oil, salt, and pepper for 15-20 minutes, or until tender and slightly charred.
Cook Duck Fat Tater Tots according to package directions. Set aside.
Make the sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in Dry Sherry, Nutmeg, Salt, and White Pepper.
Make the breadcrumb topping: Melt Butter in a skillet over medium heat. Cook until browned and fragrant. Add Panko Breadcrumbs and toast until golden brown. Stir in Fresh Parsley.
In a 9x13 inch baking dish, spread the cooked tater tots evenly.
Top with the roasted broccoli.
Pour the sauce over the broccoli and tater tots, ensuring everything is coated.
Sprinkle with Gruyère Cheese and Parmesan Cheese.
Sprinkle with the brown butter breadcrumbs.
Bake for 15-20 minutes, or until bubbly and the cheese is melted and golden brown.
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