Delicious Broccoli and Potato Gratin with Creamy Bechamel Sauce

Broccoli often gets a bad rap, but with the right recipe, it can transform into a star ingredient that elevates any dish. This broccoli and potato gratin is a perfect example—combining tender broccoli, perfectly cooked potatoes, and a luscious bechamel sauce, all topped with melty cheeses. It’s a comforting, crowd-pleasing dish that’s as delicious as it is nutritious. Plus, if you’re not a fan of broccoli, you can easily substitute it with cauliflower for an equally delightful meal.

Why This Recipe Works

This dish is all about layering flavors and textures. The bechamel sauce adds a rich, creamy base that complements the mild taste of potatoes and the slight bitterness of broccoli. The combination of parmesan and mozzarella on top creates a golden, bubbly crust that’s both crispy and gooey. It’s a versatile dish that can be served as a main course or a side, making it perfect for family dinners, holiday gatherings, or any occasion that calls for a comforting, hearty meal.

Ingredients

For the Dish:

  • 1 broccoli, cut into small florets
  • 500 g (1.1 lbs) potatoes, peeled and sliced
  • 40 g (1.4 oz) grated Parmesan cheese (for layering)
  • 40 g (1.4 oz) grated mozzarella cheese (for topping)

For the Bechamel Sauce:

  • 2 tablespoons (30 g) butter
  • 2 tablespoons (16 g) flour
  • 2 cups (500 ml) whole milk
  • 1 teaspoon pink salt (or to taste)
  • 1 pinch nutmeg
  • 20 g (0.7 oz) grated Parmesan cheese (to enhance the sauce)

Optional Substitution:

  • If you’re not keen on broccoli, substitute it with cauliflower florets for an equally delicious variation of this recipe.

Step-by-Step Preparation

Step 1: Preparing the Broccoli and Potatoes

  1. Cook the Broccoli: Begin by bringing a pot of salted water to a boil. Add the broccoli florets and cook them for about 2 minutes until they are bright green and slightly tender. Avoid overcooking to keep them from getting mushy. Once done, drain the broccoli, chop it into smaller pieces, and set aside.
  2. Prepare the Potatoes: Peel the potatoes and soak them in cold water for 5 minutes to remove excess starch, which helps them cook more evenly. After soaking, drain and slice the potatoes into thin rounds.
  3. Cook the Potatoes: Bring another pot of salted water to a boil and add the potato slices. Cook for about 7 minutes, or until the potatoes are just tender but not falling apart. Drain the potatoes carefully and set them aside while you prepare the bechamel sauce.

Step 2: Making the Bechamel Sauce

  1. Melt the Butter: In a medium saucepan over medium heat, melt the butter. Once the butter has melted and starts to bubble, add the flour. Stir constantly with a whisk or wooden spoon to form a smooth paste, known as a roux.
  2. Add the Milk: Gradually pour in the milk while stirring continuously to prevent lumps from forming. Continue to stir as the sauce begins to thicken.
  3. Season the Sauce: Add the pink salt, a pinch of nutmeg, and the grated parmesan cheese. Continue to stir until the sauce is thick, smooth, and creamy. The bechamel should coat the back of a spoon when it’s ready. Remove from heat and set aside.

Step 3: Assembling the Gratin

  1. Prepare the Pan: Line a round pan with a removable bottom with baking paper and grease the paper lightly with olive oil. This will help prevent the gratin from sticking and make it easier to remove from the pan once baked.
  2. Layer the Ingredients: Start by spreading a thin layer of the bechamel sauce on the bottom of the prepared pan. This will prevent the potatoes from sticking and add moisture to the bottom layer.
  3. Add Potatoes and Broccoli: Place a layer of sliced potatoes over the sauce, slightly overlapping them. Drizzle a little more bechamel sauce over the potatoes, followed by a sprinkling of grated parmesan. Next, add a layer of chopped broccoli, distributing it evenly over the potatoes.
  4. Repeat Layers: Continue layering with more potatoes, bechamel sauce, parmesan, and broccoli, repeating until all the ingredients are used. Make sure to reserve a bit of the bechamel sauce for the top layer.
  5. Top with Cheese: Finish with a final layer of bechamel sauce and sprinkle the top with grated mozzarella and any remaining parmesan cheese. This cheesy topping will melt and create a beautiful golden crust as the gratin bakes.

Step 4: Baking the Gratin

  1. Bake the Gratin: Preheat your oven to 180°C (350°F). Place the assembled gratin in the preheated oven and bake for approximately 35 minutes, or until the top is golden brown and bubbling. The cheese should be fully melted, and the gratin should be heated through.
  2. Cool Slightly: Once baked, carefully remove the gratin from the oven. Allow it to cool for a few minutes to set before unmolding it from the pan. This will help the layers hold together when sliced.
  3. Serve: Cut the gratin into wedges or slices and serve warm. It pairs beautifully with a fresh green salad or roasted meat for a complete meal.

Serving Suggestions

This broccoli and potato gratin is a versatile dish that works well as a side or a main course. Serve it alongside roasted chicken, grilled fish, or even as a standalone vegetarian dish with a crisp salad on the side. It’s also a great make-ahead dish that can be prepared in advance and reheated when needed, making it perfect for busy weeknights or holiday gatherings.

Nutritional Information (Per Serving, Based on 6 Servings)

  • Calories: 250 kcal
  • Protein: 8 grams
  • Fat: 12 grams
  • Carbohydrates: 28 grams
  • Fiber: 4 grams
  • Sugar: 4 grams
  • Sodium: 400 mg

Conclusion

This broccoli and potato gratin with creamy bechamel sauce is a comforting, delicious way to enjoy your vegetables. The combination of tender broccoli, creamy potatoes, and rich cheeses creates a dish that’s both hearty and satisfying. Whether you stick with broccoli or swap it for cauliflower, this gratin is sure to be a hit at your table. Easy to prepare and bursting with flavor, it’s a fantastic recipe to have on hand for any occasion. So go ahead and try it—this might just become your new favorite way to enjoy broccoli!