Low-Carb Broccoli Gratin with Swiss and Parmesan

Ingredients

• 8 cups bite-size broccoli flowerets
• 1 1/2 cups finely grated Swiss cheese
• 8 T mayo
• 1 1/2 T fresh squeezed lemon juice
• 3/4 tsp. Dijon mustard
• Fresh ground black pepper to taste
• 3 T finely chopped green onions
• 1/4 cup finely grated Parmesan cheese

Directions

1. Heat the oven to 375F. While it warms, fill a large pot with salted water and bring it to a boil as you trim the broccoli into small flowerets. Leave a good bit of stem attached if you like; for thicker stems, peel away some of the tough outside with a vegetable peeler.
2. Once the water is boiling, add the broccoli and cook for exactly 2 minutes, just long enough for it to turn bright green. Drain it right away in a colander set in the sink, and let it shed as much water as possible.
3. Coat a low-sided glass or crockery casserole dish with non-stick spray or olive oil. Add the broccoli and spread it out so it is nearly in a single layer.
4. In a bowl, combine the mayo, lemon juice, Dijon mustard and black pepper. Stir in the finely chopped green onion and finely grated Swiss cheese.
5. Spoon the mayo and cheese mixture over the broccoli, using a rubber scraper if that helps. It will not blanket every piece like a pourable sauce; you are aiming for a thin cheesy layer across the top.
6. Scatter the parmesan cheese over the mayo-cheese topping. If you are preparing this for Thanksgiving Day, you can assemble it to this stage and refrigerate it, then let it come to room temperature before it goes into the oven.
7. Bake, uncovered, for about 30 minutes, until the cheese has melted and the top is lightly browned. The broccoli gratin shown in the photos baked for exactly 32 minutes. Serve hot.