Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Blanch Broccoli in boiling salted water for 3-4 minutes, until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain well.
- In a saucepan, melt Unsalted butter over medium heat and cook until browned and fragrant, about 5-7 minutes. Remove from heat and set aside 2 tablespoons for the topping.
- Whisk in All-purpose flour into the browned butter and cook for 1 minute. Gradually whisk in Heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened.
- Remove from heat and stir in Fontina cheese, Parmesan cheese, Nutmeg, Sea salt, and Black pepper until cheese is melted and sauce is smooth.
- Combine Broccoli and Brown Butter Sauce in the prepared baking dish.
- In a small bowl, combine Panko breadcrumbs, reserved browned butter, Toasted hazelnuts, and Thyme leaves. Sprinkle over the Broccoli mixture.
- Bake for 20-25 minutes, or until golden brown and bubbly.
