Crispy Broccoli and Potato Gratin with Double Cheese Crust
This indulgent yet wholesome gratin layers thinly sliced potatoes and broccoli florets in a creamy, garlicky sauce, then tops it with not one, but two kinds of cheese—Parmesan for sharpness and mozzarella for meltiness. The golden crust is irresistibly crispy, while the inside remains rich and soft.
Prep Time & Yield
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Gratin Base:
3 medium Yukon gold or russet potatoes, thinly sliced (about 1/8” thick)
2 cups broccoli florets (cut small)
2 tablespoons olive oil
2 garlic cloves, minced
1 small onion, finely chopped
2 tablespoons all-purpose flour
1½ cups milk (whole or 2%)
¼ cup heavy cream (optional, for richness)
Salt and pepper to taste
½ teaspoon nutmeg (optional)
½ teaspoon dried thyme or Italian seasoning
For the Double Cheese Crust:
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup panko breadcrumbs (or crushed crackers)
1 tablespoon olive oil
Instructions
1. Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a medium baking dish (about 8×8″)
2. Parboil Potatoes & Broccoli:
Boil sliced potatoes in salted water for 5–7 minutes until barely tender. Drain.
Steam or blanch broccoli for 2–3 minutes until bright green and crisp-tender. Drain and set aside.
3. Make the Cheese Sauce:
In a saucepan, heat olive oil over medium heat.
Add onion and garlic, sauté 2–3 minutes until soft.
Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in milk (and cream if using) until smooth.
Add salt, pepper, nutmeg, and thyme. Simmer 3–4 minutes until thickened.
4. Assemble the Gratin:
Layer half of the potatoes in the dish. Top with half the broccoli.
Pour half of the sauce over.
Repeat with remaining potatoes, broccoli, and sauce.
5. Add the Double Cheese Crust:
In a bowl, mix mozzarella, Parmesan, panko, and olive oil.
Sprinkle the cheese-crumb mix evenly over the top.
6. Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake another 20–25 minutes until the top is golden and crispy.
7. Cool Slightly & Serve:
Let rest 5–10 minutes before cutting and serving.
Notes & Tips
Extra crispy topping: Broil for the last 2–3 minutes, watching closely.
Make ahead: Assemble in advance, refrigerate, and bake when needed.
Vegan version: Use plant-based milk, vegan cheese, and butter alternatives.
More flavor: Add chopped sun-dried tomatoes or sauteed mushrooms in layers.
Frequently asked questions FAQs
Q: Can I use frozen broccoli?
A: Yes, just thaw and pat dry before adding to avoid watery gratin.
Q: What other cheeses can I use?
A: Fontina, Gruyere, or sharp cheddar all work great.
Q: Can I make this gluten-free?
A: Substitute flour with gluten-free flour or cornstarch, and use GF breadcrumbs.
Q: Does it reheat well?
A: Very well! Reheat in the oven at 350°F for 15–20 mins for best texture.
Nutritional Information
Calories: ~310
Protein: 11g
Fat: 18g
Carbohydrates: 27g
Fiber: 4g
Sugars: 4g
Calcium: ~20% DV
Sodium: ~380mg