Broccoli Potato Gratin
Indulge in the ultimate comfort food with this Broccoli Potato Gratin, a hearty and flavorful side dish that's perfect for family dinners or holiday gatherings. Tender layers of thinly sliced russet potatoes and vibrant broccoli florets are smothered in a creamy, cheesy béchamel sauce infused with garlic and fresh thyme, then topped with a golden crust of breadcrumb, Parmesan, and cheddar. This baked masterpiece combines rich textures and bold flavors, making it a crowd-pleasing addition to any table. With easy-to-follow instructions and a bake time that leaves you free to prep other dishes, this broccoli potato gratin recipe is both elegant and practical. Perfectly crispy, creamy, and oozing with cheesy goodness, this gratin is bound to become a new family favorite!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 3 cups Broccoli florets
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1.5 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Olive oil
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a small amount of butter or oil.
Peel the potatoes and slice them into thin rounds about 1/8 inch thick. Steam or parboil them for 5 minutes until barely tender, then set aside.
Steam or blanch the broccoli florets for 2-3 minutes until bright green but still firm. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
Gradually add the milk and heavy cream, whisking continuously. Cook for 4-5 minutes until the sauce thickens.
Stir in thyme, salt, and black pepper. Remove from heat and mix in 1 cup of shredded cheddar cheese until fully melted and smooth.
Layer half of the potato slices on the bottom of the prepared baking dish. Top with half of the broccoli, then pour half of the cheese sauce evenly over the top.
Repeat the layers with the remaining potatoes, broccoli, and cheese sauce.
In a small bowl, combine breadcrumbs, Parmesan cheese, olive oil, and the remaining 0.5 cup of cheddar cheese. Sprinkle this mixture evenly over the top of the gratin.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Allow the gratin to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 38.5 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2527 mg | 194% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4854 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
