In my kitchen, broccoli is the chicken of the vegetable world.  It’s available year-round, relatively inexpensive, versatile and easy to prepare.  So we eat a lot of it around here.  Okay, that’s not a honest statement.  I eat a lot of it.  My husband and kids, well, they favor the simple preparation of steamed or gently boiled broccoli drizzled with olive oil and dusted with kosher salt.  That’s all good, but it gets boring after a while.  So I occasionally push them beyond their broccoli comfort zones with preparations like this one. Broccoli au Gratin is about as fancy as a [ ... ]