Imagine a dish that combines the earthy sweetness of roasted broccoli, the creamy comfort of perfectly layered potatoes, and a golden, bubbling cheese crust that promises pure culinary bliss. This Crispy Broccoli and Potato Gratin is more than just a side dish—it’s a celebration of textures, flavors, and wholesome ingredients that will transform your dinner table into a gourmet experience.
Ingredients
For the Gratin
- 1 large head of broccoli, cut into florets
- 600g (about 1.3 lbs) russet potatoes, thinly sliced
- 50g (1.8 oz) aged cheddar cheese, grated
- 45g (1.6 oz) gruyère cheese, grated
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Olive oil for drizzling
For the Creamy Herb Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups (500ml) whole milk, warmed
- 1 bay leaf
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- 1 tablespoon chopped fresh sage
- 30g (1 oz) parmesan cheese, finely grated
Cooking Instructions
- Preheat and Prepare: Set your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Blanch the Broccoli: Quickly blanch broccoli florets in salted boiling water for 2 minutes. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
- Make the Creamy Herb Sauce:
- Melt butter in a saucepan over medium heat
- Add flour and whisk constantly for 2 minutes to create a light golden roux
- Gradually add warm milk, whisking to prevent lumps
- Add bay leaf and simmer gently
- Cook 5-7 minutes until sauce thickens
- Remove bay leaf and stir in seasonings and parmesan
- Layer the Gratin:
- Spread half the potato slices in the baking dish
- Sprinkle with half the garlic and thyme
- Add broccoli florets
- Pour half the sauce
- Repeat layers with remaining potatoes, garlic, thyme, and sauce
- Bake to Perfection:
- Cover with foil and bake for 30 minutes
- Remove foil, top with cheddar and gruyère
- Drizzle with olive oil
- Bake an additional 15-20 minutes until golden and bubbly
- Rest and Serve: Let the gratin rest for 10 minutes before serving to allow the sauce to set.
Nutritional Information
- Servings: 6
- Calories per serving: Approximately 320
- Protein: 12g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 20 minutes
Cooking Tips and Tricks
- Use a mandoline for uniformly thin potato slices
- Ensure broccoli is thoroughly dried after blanching to prevent excess water
- Choose aged cheeses for more intense flavor
- For extra crispiness, finish under the broiler for 2-3 minutes
Variations and Substitutions
- Swap broccoli for cauliflower or romanesco
- Use sweet potatoes instead of russet
- Replace cow’s milk with plant-based alternatives
- Experiment with different cheese combinations
Frequently Asked Questions
Q: Can I make this gratin vegetarian? A: This recipe is already vegetarian. For a vegan version, use plant-based milk and cheese alternatives.
Q: How do I prevent a watery gratin? A: Ensure vegetables are well-drained, and don’t skip the resting period to allow the sauce to set.
Q: Can I prepare this in advance? A: Yes, you can assemble the gratin a day ahead and refrigerate. Add 10-15 minutes to cooking time when baking from cold.
Q: What can I serve with this gratin? A: It pairs wonderfully with roasted chicken, grilled fish, or as a standalone vegetarian main course.
Q: How long will leftovers keep? A: Refrigerate in an airtight container for up to 3-4 days. Reheat in the oven to maintain crispiness.
Storage and Make-Ahead Tips
- Refrigerate leftovers within 2 hours of cooking
- Store in an airtight container for 3-4 days
- Reheat in the oven at 350°F (175°C) for best texture
- Can be frozen for up to 1 month; thaw overnight in refrigerator before reheating
Enjoy this delectable Crispy Broccoli and Potato Gratin – a true comfort food that doesn’t compromise on flavor or nutrition!