This is a rich, not lo-cal broccoli dish. Start with the sauce; at base, it is a simplified bechamel:

Sauce:

• In a double boiler, melt two tablespoons butter, ’till slightly nutty; using a wooden spoon, mix in two tablespoons of flour, a bit at a time, until blended:
• Add 1 1/4 cups of milk, slowly, stirring continuously;
  • allow to steam gently, stirring frequently for about fifteen minutes until slightly thickened;
• Add 1 cup of grated cheese – you can use any aged cheese, broccoli likes cheddar;
• Add a half teaspoon of Dijon mustard
  • this can be prepped in advance and put aside – even put in the fridge over night, sealed with no air (cover with plastic wrap touching the sauce).

Broccoli: preheat the oven to 400ºf:

• Cut and clean crowns; par boil in very hot water for 2 minutes; drain, and place in a single layer in a glass, oven ready dish;
• Pour the cheese sauce over the broccoli;
• Sprinkle the top with bread crumbs (home made are best, and easy; if store bought, always buy unseasoned).

Place in a 400ºf oven for ten minutes; to add a finishing touch, place under the broiler for a couple if minutes to brown. Allow to cool slightly and serve – eat it all, it does not store well.