Oh My Potluck!

Good recipes to share with friends.

BRock ‘N’ CasseRoll

broccoli+rollThis recipe is intended for the most rockin’ potlucks, so be warned. It’s packed with rich cheddar and the most rockworthy vegetable: The Broccoli. It’s so wonderful and simple that there’s really not that much more to say about it besides start steaming your greens!


It wasn’t too long ago that I returned from the sunny state of California where, among many wonderful things, I saw the space shuttle Endeavour up close and personal at the California Science Center. Space shuttles are beautiful and complex mechanisms. Much of Endeavour was built in California, making the Science Center in Los Angeles a great choice for the retired shuttle. I found it fascinating how every 6″x6″ tile on the outside was carefully manufactured to account for the unique airflow and re-entry temperatures around the shuttle.


Its journey into L.A. was documented thoroughly. It started with a flight atop a modified Boeing 747 from Florida, with stops in Texas, Arizona and California. It ended with a 2-day long drive through Los Angeles, where crews carefully helped Endeavour maneuver across bridges, under power lines and around trees. The shuttle arrived safely at the California Science Centre on October 14th and I saw it over 7 months later. The shuttle and its jets are enormous! It looks worn with scratches and scuffs all over the place, but it stands so mighty.


The shuttle is inspiring in the sense that, after twenty-five space flights that have put their wear and tear on the ship, it still stands beautifully, with people traveling hundreds of miles to lay their eyes on the thing. While I don’t aspire to be a museum piece, I would like to think that the look of age I acquire speaks to the wonderful travels I have had in my life.


Hanni el Khatib, who brings you a lovely rock song for your cooking adventures today, is also from California. He lays down some mean guitar and his latest album was produced by Dan Auerbach of The Black Keys, whom he’s also toured with. Basically, what I’m saying, is keep your eyes on this one.

Brock ‘N’ Casse-roll

Makes 6 large servings.

  • 8 cups broccoli florets (about 4 medium heads of broccoli, 1 1/2 pounds or 680 grams)
  • 1 cup sweet yellow onion, diced (about 1/2 an onion, 3 1/3 ounces or 94 grams)
  • 1 cup shredded carrot (about 4 medium carrots, 3 1/3 ounces or 94 grams)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups grated sharp Cheddar cheese (7 ounces or 200 grams)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/4 teaspoon nutmeg


  • 2 tablespoons butter, melted
  • 2/3 cup coarse bread crumbs
  • 1/3 cup almonds, sliced
  • 3/4 cup manchego cheese, finely shredded (3 ounces or 85 grams)
  1. Preheat oven to 350˚F (175˚C). Grease a 3 litre casserole dish.
  2. In a large pot, bring 2 cups of water to a boil. Add in broccoli and steam until dark green (about 8 minutes). Drain well to remove excess liquid. In a large bowl stir together the broccoli, onion and carrot. Place in casserole dish.
  3. In a saucepan over medium heat, melt the butter. Gradually add in the flour, whisking to keep the mixture smooth. Whisk in the milk a 1/4 cup at a time. Turn heat down to a simmer. Add the cheese, salt, pepper and nutmeg. Continue stirring while the mixture thickens (about 4 minutes). Pour over the broccoli.
  4. For the topping, mix together the melted butter, bread crumbs, almonds and cheese. Sprinkle over the broccoli and cheese.
  5. Place in oven and cook for 20 minutes. Allow to cool a touch before covering and bringing to the potluck. If possible, reheat in an oven for 10 minutes once at the potluck.



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This entry was posted on June 27, 2013 by in Casserole, Main Dish, Vegetarian and tagged , , , , .

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