Updated: Wednesday, 09 Jan 2013, 1:55 PM CST
Published : Wednesday, 09 Jan 2013, 6:55 AM CST
8 cups broccoli florets, cut into 1-inch pieces
4 tablespoons butter, divided
1 small onion, diced
1 clove garlic, minced
2 tablespoons flour
1 cup half and half
1/2 teaspoon dried thyme
4 cups (1 pound) Wisconsin Swiss Cheese, shredded
1/2 cup (2 ounces) Wisconsin Parmesan Cheese, plus 2 tablespoons, grated, divided
Kosher salt and pepper to taste
1/2 cup toasted Panko bread crumbs
Preheat oven to 350°F.
In microwave-safe bowl, add broccoli and 2 tablespoons water; cover and cook on high in microwave oven for 3 minutes or until al dente and still bright green. Remove, drain and set aside.
In Dutch oven or large sauté pan, melt 2 tablespoons butter over medium heat and sauté onion and garlic for 3-5 minutes or until translucent. Raise temperature to medium-high and add 2 remaining tablespoons butter and melt.
Sprinkle flour over onion mixture and cook another 2 minutes. Add half and half and whisk continuously until sauce thickens. Add thyme, Swiss Cheese and 1/2 cup Parmesan Cheese, kosher salt and pepper and cook another 2-3 minutes or until cheese melts. Remove from heat and add broccoli to cheese mixture, tossing to coat.
Pour broccoli mixture into 9- x 12-inch casserole dish or 3-quart oven-safe serving dish, top with Panko bread crumbs and remaining Parmesan and bake for 20-25 minutes or until golden.