If you love creamy, cheesy comfort food, then you’ll absolutely adore Potato and Broccoli Gratin! This dish brings together tender potatoes and vibrant broccoli, all coated in a rich, velvety béchamel sauce and topped with a golden layer of melted cheese. It’s a favorite for many home cooks right now, thanks to its deliciously satisfying taste and the way it sneaks in some veggies. Plus, it’s pretty simple to whip up, making it perfect for both weeknight dinners and special occasions.
What Goes Into This Potato and Broccoli Gratin
Here’s what you’ll need to create this delightful gratin:
- 1 head of broccoli
- 500g (about 1 lb) of potatoes
- 40g (about 1/2 cup) grated parmesan cheese
- 40g (about 1/2 cup) grated mozzarella cheese
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 cups of whole milk (500ml)
- 1 teaspoon of pink salt
- 1 pinch of nutmeg
- 20g (about 1/4 cup) additional grated parmesan cheese
How to Make Potato and Broccoli Gratin
- Start by cutting the broccoli into small florets. Cook them in a pan of boiling, salted water for about 2 minutes. Once they are bright green, drain and chop them into smaller pieces. Set aside.
- Peel the potatoes, and soak them in water for 5 minutes to help remove excess starch. After soaking, slice them thinly.
- Boil the potato slices in salted water for around 7 minutes until they are tender but not falling apart. Drain and set aside.
- In a pan over medium heat, melt the butter. Once melted, add the flour and stir to form a smooth paste.
- Gradually mix in the milk and a teaspoon of pink salt, stirring continuously to avoid lumps.
- Add a pinch of nutmeg and the grated parmesan cheese into the mixture. Keep stirring until the sauce thickens enough to coat the back of a spoon.
- Prepare a round baking pan with a removable bottom by lining it with baking paper and greasing it with olive oil.
- Spread a layer of the creamy béchamel sauce on the bottom of the pan.
- Layer the potato slices over the sauce, then drizzle on a bit more sauce. Top with the chopped broccoli and sprinkle with grated parmesan.
- Repeat the layers until all ingredients are used, finishing with a layer of the remaining parmesan and a sprinkling of mozzarella cheese on top.
- Preheat your oven to 180 degrees C (about 350 degrees F) and bake the gratin for approximately 35 minutes, or until the top is golden brown and bubbling.
- Carefully remove the gratin from the oven and let it cool for a few minutes before serving.
Why This Potato and Broccoli Gratin Is So Popular Right Now
People are loving this Potato and Broccoli Gratin right now because it’s a fantastic way to enjoy comfort food while still getting in some veggies! With many folks looking for easy yet delicious meals to make at home, this dish checks all the boxes. Plus, it’s the perfect cozy meal for fall and winter.
Serving Potato and Broccoli Gratin Like a Pro
Potato and Broccoli Gratin makes a wonderful side dish for family dinners or a cozy meal for a gathering. It pairs beautifully with roasted meats, grilled chicken, or even a simple salad for a lighter option. For a little extra flair, consider adding some sautéed mushrooms or crispy onions on top before serving.
Helpful Tricks
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in the oven for the best texture.
- Flavor Variations: Feel free to add other vegetables like spinach or cauliflower for a different twist. You can also experiment with different cheeses for a unique flavor profile.
Potato and Broccoli Gratin FAQs
Can I make this gratin ahead of time?
Yes! You can prepare it up to the baking point and then store it in the fridge. Just bake it when you’re ready to serve.
What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds are ideal for this gratin as they become creamy and tender.
Can I use low-fat milk?
While you can use low-fat milk, the gratin may not be as creamy. If you prefer a lighter version, you can also mix in some stock.
How long does it take to cook?
The total cooking time, including prep, is around 1 hour.
Give this Potato and Broccoli Gratin a try! It’s a cozy dish that’s not only delicious but also easy to make at home. Enjoy each cheesy, creamy bite!
Potato and Broccoli Gratin
A creamy and cheesy gratin featuring tender potatoes and vibrant broccoli, all smothered in a rich béchamel sauce.
Main Ingredients
- 1 head head of broccoli (Cut into small florets)
- 500 g potatoes (About 1 lb, peeled and sliced thinly)
- 40 g grated parmesan cheese (For the béchamel sauce)
- 40 g grated mozzarella cheese (For topping)
- 2 tablespoons butter (For the béchamel sauce)
- 2 tablespoons flour (For the béchamel sauce)
- 500 ml whole milk (2 cups for the béchamel sauce)
- 1 teaspoon pink salt (To taste)
- 1 pinch nutmeg (For seasoning)
- 20 g additional grated parmesan cheese (For layering)
Preparation
- Cut the broccoli into small florets and cook them in boiling, salted water for about 2 minutes.
- Once bright green, drain and chop into smaller pieces. Set aside.
- Peel the potatoes and soak them in water for 5 minutes to remove excess starch.
- Slice the potatoes thinly and boil the slices in salted water for around 7 minutes until tender but not falling apart. Drain and set aside.
Making the Béchamel Sauce
- In a pan over medium heat, melt the butter.
- Once melted, add the flour and stir to form a smooth paste.
- Gradually mix in the milk and 1 teaspoon of pink salt, stirring continuously to avoid lumps.
- Add a pinch of nutmeg and the grated parmesan cheese, stirring until the sauce thickens enough to coat the back of a spoon.
Assembly
- Prepare a round baking pan by lining it with baking paper and greasing it with olive oil.
- Spread a layer of the creamy béchamel sauce on the bottom of the pan.
- Layer the potato slices over the sauce, drizzle more sauce, add the chopped broccoli, and sprinkle with grated parmesan.
- Repeat the layers until all ingredients are used, finishing with remaining parmesan and sprinkling mozzarella cheese on top.
Baking
- Preheat the oven to 180°C (350°F) and bake for approximately 35 minutes or until the top is golden brown and bubbling.
- Carefully remove from the oven and let cool for a few minutes before serving.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture. Variations include adding other vegetables like spinach or cauliflower, or experimenting with different cheeses.
