Today, we’re celebrating two days of Pluviôse together – Broccoli and Bay Laurel (12 and 13 Pluviôse). Bay laurel trees give us bay leaves and were also used to make the laurel wreaths of classical times. It is also the root of “baccalaureate” and “poet laureate” and the latin name for the tree is: laurus nobilis.

We’re traveling back to 1903 and using a recipe from Auguste Escoffier’s Le Guide Culinaire. Here is recipe #4067 in Le Guide:

Chou-fleur au Gratin

Cook a cauliflower divided into bouquets in the usual manner, drain well and heat in a little butter to dry out any remaining moisture. Arrange the bouquets in a suitable-size round bowl to re-form it to its original shape, filling the centre with a few tablespoons of Sauce Mornay. Coat the bottom of a gratin dish with Sauce Mornay and demould the cauliflower on top. cover completely with more sauce, sprinkle with a mixture of grated cheese and fine dry white bread crumbs, and with melted butter, and gratinate.

This recipe falls in the category of “Cauliflower and Broccoli” and Escoffier says that cauliflower and broccoli can be used interchangeably in all recipes in the category. Escoffier’s Sauce Mornay (bechamel with melted gruyere and Parmesean) will give us some creamy and cheesy broccoli.

Broccoli Gratin

1 1/4 cup milk

1/4 onion with 1 bay leaf stuck to it using 2 whole cloves

pinch of freshly grated nutmeg

2 tbs butter

2 tbs flour

1 whole head of broccoli, cut up into florets

4 tbs grated Parmesean (divided)

2 tbs grated gruyere

2 tbs panko bread crumbs

First, cut up the head of broccoli and boil several cups of water in a medium pan. Boil the broccoli for 3-4 minutes, then drain. In a separate pan, combine the milk, onion/bay/clove and nutmeg. Simmer for 15 minutes, then discard the onion/bay/clove.

In a separate pan, melt the butter, then whisk in the flour. Cook for 2 to 3 minutes. Slowly whisk in the milk mixture and bring the sauce to a simmer, whisking frequently until thickened (8 to 10 minutes). We are at bechamel! Add 2 tablespoons of Parmesean and the Gruyere and whisk until melted. We are at mornay!

Heat the oven to 400. In a baking dish, spread some of the sauce mornay. Arrange the broccoli in an even layer and then pour the rest of the sauce over the broccoli. Top with remaining Parmesean and bread crumbs. Cook until the top is golden brown 5-8 minutes.