150g streaky bacon, diced
1 brown onion, finely diced
2 cloves garlic, chopped
150g unsalted butter
150g plain flour
Salt and pepper
100ml thickened cream
500g shredded gruyere and cheddar cheese
½ bunch chives, finely chopped
½ bunch parsley, finely chopped
Preheat the oven to 190°C.
Lightly grease a large baking dish.
Blanch the broccoli florets in boiling salted water for about 10 minutes, then drain well. Place in a baking dish.
In a pot over medium heat, add the bacon, onion and garlic, and cook until the bacon begins to render down. Stir to coat in the fat. Add the butter, and once melted, whisk in the flour and combine until a smooth paste forms. Season with salt and pepper. Slowly add the milk and whisk continuously until thickened. Remove the pot from the heat and add the cream and cheese, continuing to stir together until the cheese has melted. Fold the herbs through the sauce.
Pour the cheese sauce over the broccoli and gently combine. Bake in the oven at 190°C for approximately 20 – 25 minutes.
Remove from oven and let sit 5 minutes before serving.