This was a decadent and delicious way to use leftover broccoli, although almost any cooked vegetable could be substituted.
1 head broccoli (or whatever cooked vegetable you happen to have left over in the refrigerator)
6 tablespoons butter
2 shallots, diced
4 cloves garlic, minced
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup half-and-half
8-ounces cream cheese, room temperature
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 1/2 cups grated cheddar cheese
Break the broccoli into small florets. Steam for 3 to 4 minutes until the broccoli is crisp-tender, remove from heat and set aside (skip this step if you are using left overs).
In a large skillet, melt the butter and saute the shallot and garlic, about 3 to 4 minutes. Sprinkle the flour over the top, whisk to combine and cook for another 45 seconds. Slowly pour in broth and half-and-half, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper and paprika. Stir to combine until the sauce is smooth. Taste and adjust seasonings.
Layer half of the broccoli in a small casserole dish. Pour on half of the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce and cheese.
Bake in a 375F oven for 25 to 30 minutes, until cheese is melted and bubbly.
Recipe adapted from The Pioneer Woman, November 2014