Sheet Pan Broccoli Gratin
 
 
Ingredients
  • 1¼ pounds broccoli florets (I like leaving about 1 inch of the stem attached)
  • ¼ cup extra-virgin olive oil, divided
  • ½ teaspoon kosher salt
  • ⅓ cup ground potato chips from about 1 ½ cups potato chips
  • 2 garlic cloves, minced
  • Dash of crushed red pepper flakes
  • ½ cup grated Cheddar cheese
  • ½ cup grated Parmigiano Reggiano cheese
Instructions
  1. Adjust one oven rack to the upper-middle position and another rack to the middle position. Place a rimmed sheet pan on the middle rack and preheat the oven to 425°F.
  2. Toss the broccoli florets with 2 tablespoons of the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 to 20 minutes.
  3. Place the potato chip crumbs in a medium-size bowl, add the remaining 2 tablespoons olive olive oil, the garlic, and the red pepper and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
  4. Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don’t want them to burn). Remove from the oven, transfer to a platter—making sure to scrape up all of the crispy, crunchy cheesy bits—and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/sheet-pan-broccoli-gratin/