GRATIN OF BROCCOLI IN BECHAMEL

2 1/2 pounds fresh broccoli, cut into spears and steamed
3 tablespoons butter or margarine ( or low fat butter)
3 tablespoons all-purpose flour
2 cups milk ( half n half or skimmed if you desire )
white pepper
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded Gruyère cheese

Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.u can use ramacns for individual service ..( u can use courgettes to apply this same recipe or asparagus if you arent a brocooli fan !

Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in add spices ingredients. Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2" from heat 6 to 8 minutes or until lightly browned. Serve hot