- 2 tablespoons oil
- 1 large head of broccoli, stems cut thinly on the diagonal and set aside and florets cut about 1 to 1 1/2 inches and set aside
- 1 clove garlic, minced
- salt and pepper to taste
- 1 cup cream
- 1/2 cup shredded mozzarella
- 1/2 cup shredded Cheddar
- 1/4 cup grated Parmesan
Preheat oven to 375° degrees F.
In a large oven-proof skillet, heat oil over medium heat. Add the broccoli stems and cook for two to three minutes, stirring now and then. Add florets and cook for another three or four minutes, stirring as necessary until tender/crisp but still bright green. Add garlic and cook for a minute longer. Season with salt and pepper, keeping in mind the cheese will add a bit of saltiness.
Remove skillet from heat and pour heavy cream over broccoli. Do not stir. Top first the Cheddar and Mozzarella, then top those with the parmesan. Bake until cheese is bubbly and broccoli is tender about 10 minutes. If the cheese hasn’t properly browned, place under broiler for a minute or two.