Broccoli and Potato Gratin
This Broccoli and Potato Gratin is a hearty, creamy dish that’s both comforting and flavorful. Tender potatoes and broccoli are layered in a rich white sauce, topped with gooey mozzarella and Parmesan, and baked until golden and bubbly. The dish is finished with a garlic herb sauce that adds a refreshing, tangy touch to balance the richness of the gratin. This versatile gratin works as a side dish or a satisfying vegetarian main course.
Ingredients:
For the Gratin:
1 head of broccoli, chopped
500g (17.6 oz) potatoes, peeled and sliced
1 tsp salt (for boiling vegetables)
40g (1.4 oz) Parmesan cheese, grated
50g (2 tbsp) flour
2 cups (500 ml) milk
1 tsp salt (for the sauce)
½ tsp nutmeg
Olive oil, for greasing
100g (3.5 oz) Chaddar cheese, grated
For the Garlic Herb Sauce:
2 tbsp Greek yogurt (or sour cream)
1 tbsp mayonnaise
1 clove garlic, minced
Dill, finely chopped, to taste
Parsley, finely chopped, to taste
Step-by-Step Instructions
Prepare the Vegetables
Start by boiling the broccoli. Bring a large pot of water to a rolling boil, and add 1 teaspoon of salt. Toss in the chopped broccoli and cook for about 2 minutes until just tender. Drain the broccoli and set it aside.
Next, in the same pot, boil the sliced potatoes. Add 1 teaspoon of salt and the sliced potatoes, cooking them for about 7 minutes, until they are just tender but not fully cooked. Drain and set the potatoes aside.
Make the White Sauce
In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute to form a roux. The flour should be well incorporated into the butter, with no lumps.
Gradually pour in the milk, whisking continuously to avoid lumps. Continue cooking the mixture, stirring frequently, for about 5 minutes or until the sauce thickens.
Once the sauce has thickened, season with 1 teaspoon of salt, ½ teaspoon of nutmeg, and stir in half of the grated Parmesan cheese. Mix until smooth and remove from heat.
Assemble the Gratin
Preheat your oven to 180°C (350°F). Grease a baking dish with a little olive oil to prevent sticking.
Start by layering half of the sliced potatoes at the bottom of the dish. Pour half of the prepared white sauce over the potatoes, and sprinkle with a portion of the grated cheese.
Next, add a layer of the chopped broccoli. Pour the remaining sauce evenly over the broccoli, making sure it’s well-coated.
Top the dish with the grated mozzarella cheese and sprinkle the remaining Parmesan over the top. This creates a beautiful cheesy crust during baking.
Bake
Place the assembled gratin in the preheated oven and bake for about 35 minutes, or until the top is golden and bubbly. The cheese should melt and form a crispy, golden layer, while the potatoes and broccoli become tender.
Prepare the Garlic Herb Sauce
While the gratin is baking, prepare the garlic herb sauce. In a small bowl, combine the following ingredients:
2 tbsp Greek yogurt (or sour cream)
1 tbsp mayonnaise
1 clove garlic, minced
Finely chopped dill and parsley, to taste
Stir everything together until well mixed. This sauce adds a tangy, fresh element to the rich, creamy gratin.
Serve
Once the gratin is baked, remove it from the oven and let it cool for a few minutes. This allows the layers to set and makes it easier to slice. Serve the gratin hot, with a drizzle of the garlic herb sauce on the side or over the top.
Enjoy the creamy, cheesy goodness of this delicious broccoli and potato gratin, perfect for any occasion!
Nutritional Info:
This recipe serves about 4-6 people, depending on portion sizes. Approximate nutritional values per serving are:
Calories: 38
Protein: 12g
Fat: 23g
Carbohydrates: 28g
Fiber: 5g
Sodium: 950mg
Tips and Variations
Add-ins: For a heartier version, you can add cooked bacon bits, ham, or roasted chicken to the layers.
Cheese Options: Feel free to swap out the mozzarella with Gruyère, cheddar, or Emmental for a different flavor profile.
Make Ahead: You can assemble the gratin ahead of time and refrigerate it until you’re ready to bake. Just add 5-10 minutes to the baking time if it’s coming straight from the fridge.
This Broccoli and Potato Gratin is a perfect combination of creamy, cheesy layers and nutritious vegetables, offering a cozy and satisfying meal for any day of the week.