(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. This Broccoli Gratin with Swiss and Parmesan is one of the ways I regularly cook broccoli for a special occasion, and it's always a hit.)
It's November, so the focus is on Thanksgiving Recipes. Today's recipe is adapted from one I saw in A Pinch of Salt Lake, a book published by the Junior League of Salt Lake. For years my family wanted Broccoli with Cheese Sauce for Thanksgiving. It's definitely tasty, but nowdays I rarely cook with canned soup and this Broccoli Gratin recipe is fresher-tasting and a bit lighter. This is still probably a "once in a while treat" for South Beach dieters, but for Thanksgiving dinner, it's a perfect vegetable option.
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