Today’s recipe is a low-carb creation from long before that became a trend in cooking. This broccoli gratin was quite simple to make and I definitely enjoyed it. I recommend using cheese with a strong flavor to give it some extra punch.
Broccoli gratin with tuna and cheese sauce
- 750 g (around 2 heads) of fresh or frozen broccoli
- 1 can of tuna
For the cheese sauce:
- 50 g margarine (I used butter)
- 4 tbsp wheat flour
- 2 dl whipping cream
- 1 1/2 dl milk
- 1 1/2 crushed (vegetable) stock cube, or equivalent amount of stock powder
- 3 dl water
- salt, pepper
- 200 grated cheese – Swiss type
- 1 egg
Turn on your oven at 250°C. Cut the broccoli in pieces and boil for 15 min (5 min if you use frozen broccoli) in lightly salted water. In the meantime you can prepare the cheese sauce.
Melt the butter and add the flour and let it brown slightly while stirring. (If you’re eating a strict LCHF diet you might want to skip the flour in the sauce. Let it simmer a bit longer to get thicker or add one more egg in the end.)
Add the milk, the water and half of the cream (1 dl). Stir the sauce until it has a smooth texture. Add the stock powder and let the sauce simmer for 5 minutes on low heat. Stir every now and then.
Mix in the cheese and the rest of the cream. Add pepper and salt to taste. Remove the sauce from the stove. Mix in the egg.
Drain the broccoli and put it in an ovenproof form. Distribute the tuna on top and pour the sauce over it. Gratinate for 5-10 minutes.
Here is a scan of the original recipe: