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. Preheat oven to 375F.
2. Bring large pot of salted water to a boil while you trim broccoli and cut into small flowerets. (I leave on a fair amount of the stem, but if stems are thick I recommend peeling some of the stem with a vegetable peeler.)
3. When water starts to boil, put broccoli in and cook exactly 2 minutes (just until the broccoli turns bright green.)
4. Immediately dump broccoli into a colander placed in the sink and let drain well.
5. Spray a low-sided glass or crockery casserole dish with non-stick spray or olive oil.
6. Put broccoli in casserole dish, spreading out into close to a single layer.
7. Stir together mayo, lemon juice, Dijon mustard and black pepper, then mix in finely chopped green onion and finely grated Swiss cheese.
8. Spread mayo-cheese mixture over the top of broccoli (I used a rubber scraper to do this. This is not a sauce that will completely cover the broccoli, but a thin layer of cheese sauce on the top.)
9. Sprinkle parmesan cheese over mayo-cheese mixture.
10. On Thanksgiving Day, this could be made ahead up to this point and kept in the refrigerator. Let come to room temperature before baking.
11. Bake uncovered for about 30 minutes, or until cheese is melted and slightly browned on top. (I baked the broccoli gratin in the photos for exactly 32 minutes.
12. Serve hot.