For this recipe, we fold steamed broccoli florets into a Gruyère-based sauce, and then bake for 35 minutes. The hardest part about this recipe is waiting 10 minutes for the bubbling, golden-brown gratin to rest after it comes out of the oven. Now that you’ve been introduced, try out your new cheesy friend in our Sweet potato and Gruyère turnovers and Spinach-and-Gruyère bread pudding.
