Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Bring a large pot of water to boiling. Add broccoli florets; return to boil. Cook for 1 minute; drain well. Transfer broccoli florets to an extra-large bowl.
Meanwhile, in a large saucepan, melt butter over medium heat. Reserve 2 tablespoons melted butter. Add the flour to the butter in the pot; cook and stir for 2 minutes. Slowly whisk in the milk; cook and stir until mixture comes to a boil. Reduce heat; simmer about 2 minutes or until slightly thickened. Remove from heat; stir in 1/2 cup blue cheese, 1/2 cup Gruyère, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over the broccoli, tossing to coat.
Transfer the broccoli mixture to a 3-quart au gratin dish or baking dish. Sprinkle with bacon and the remaining 1/2 cup blue cheese and 1/2 cup Gruyère.
In a small bowl, stir together breadcrumbs, the reserved 2 tablespoons melted butter, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and the chives. Sprinkle over broccoli mixture.
Bake uncovered about 30 minutes or until bubbly and topping is browned. Let stand for 15 minutes before serving.