We whined because of the excess heat, but that’s slowly fading as the days become cooler. And for some, our forgotten laundry outside is blessed by a second wash of rain. The salad recipes to help keep our hips trim are tucked away and now we reach for more ‘warming foods’- shall I say? And this cheesy broccoli and potato gratin recipe was made as a side in mind but it just may end up being the star of at the table. Here’s why?
Well, as with most of my recipes– this is an easy one that my fellow kitchen novices can take comfort in knowing you won’t mess up. Here’s all you need to do …
How to Make Broccoli and Potato Gratin in 3 Steps
Step 1: How to make bechamel sauce:
No no, do not be alarmed. This is easier than it sounds. I must admit, recipe names that have a fancy sound to them have a way of intimidating us. But if I can do it, so can you. Let me walk you through it.
How to make bechamel sauce is as easy as melting butter, tossing in the flour, salt, nutmeg and quickly stirring/whisking to form a paste then pouring in the milk and patiently stirring that white magic as it slowly thickens on low heat.
And when it’s thick enough to coat the back of a spoon without seeming runny, it means it’s ready. So add half of the grated cheese and stir to combine. And that’s it, really! Step one is done! Taste the sauce to ensure it has enough salt or the gratin will be bland.
Eh ehm, just make sure you cover the bechamel sauce after it’s done cooking to avoid skin forming.
Bechamel Issues?
In case the bechamel happens to overstay and thicken more than it should, this is what you should do to lighten it. Slowly pour milk into the bechamel sauce as you stir and stop once it has reached the desired consistency.
Step 2: Potato and Broccoli Prep:
Peel and slice the potato. I was brave enough to try and rekindle my relationship with my mandolin. And boy was it pissed at me after the long hiatus, and yes, I did get cut (major eye roll). If you do not have a mandolin, it’s not the end of the world, just thinly cut the potatoes to roughly the same size.
I used frozen broccoli for this recipe because believe it or not it has been a bit of a hunt to find fresh broccoli at the ‘veggie guy’ or supermarket. So I thawed it in the microwave for 5 minutes and roughly chopped it. Make sure the stems are finely chopped. If you choose to use fresh broccoli, boil them for 8 minutes then roughly chop them. Make sure there are no chunks of big broccoli stems.
After boiling, both the potato and broccoli should be soft enough that you can pierce through them but not so soft they turn to mask.
Step 3: Put It Together:
And the final step is to layer it all into one beautiful broccoli and potato gratin that everyone will love! Start by pre-heating the oven to 200°C / 392°F.
Layer the bottom of the casserole dish with a few tablespoons of bechamel sauce and top with the potatoes, broccoli, and a sprinkle of mozzarella, Parmigiano/Parmesan, and freshly ground black pepper. Repeat the layers until all the ingredients are done.
The top layer should be with some bechamel sauce, Parmigiano, and grated mozzarella on top of the potato and broccoli. Drizzle 3 tablespoons of olive oil on top.
Bake: Bake the broccoli and potato gratin covered for 45 minutes, pierce it with a skewer or knife to make sure the potatoes have cooked through. Then remove the lid and put it back in the oven to brown for about 8 minutes. Let that cool if you can wait and serve!
How do I reheat it the next day? Put it in an oven-safe plate/dish and cover- leave to reheat in the oven for 50-10 minutes at 200°C / 392°F
I would love to know if you enjoyed the cheesy broccoli and potato gratin, if so, please rate it below. If you didn’t I would definitely like to know why. To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, Youtube or subscribe below to be notified of new posts by email.
Cheesy broccoli and potato gratin
(+22 rating, 6 votes)
Loading...This cheesy broccoli and potato gratin is what your cold or winter lunches and nights yearn for. Want a simple yet filling side, make this for your family!
Ingredients
- FOR THE BECHAMEL SAUCE
- 55g unsalted butter
- 50g plain flour
- 500ml milk
- 1 teaspoon salt
- Nutmeg
- 25g grated Parmigiano Reggiano/ Parmesan
- OTHER INGREDIENTS
- 563g floury potatoes
- 200g broccoli
- 40g Parmigiano Reggiano/ Parmesan
- 60g grated mozzarella
- Black pepper (optional)
Instructions
MAKING BECHAMEL
Melt the butter over low heat, add in the flour and quickly stir to form a paste.
In a pot, weigh the milk, salt, and nutmeg and whisk until the mixture is well combined and there are no lumps of paste.
Stir the sauce occasionally for 7 minutes until it is thick enough to coat the back of a spoon but is not too thick.
And when it's thick enough to coat the back of a spoon without seeming runny, it means it's ready. So add half of the grated cheese and stir to combine.
BROCCOLI AND POTATOES PREPARATION
Peel and cut the potatoes into even thin slices, boil for 7 minutes in salted (1/2 teaspoon) water and drain
If using fresh broccoli, boil the broccoli for 8 minutes. If using frozen broccoli, thaw it in the microwave for 6 minutes then roughly chop- make sure the stems are thinly cut
Preheat the oven to 200°C / 392°F
COMBINE & BAKE
Layer the casserole dish with a few tablespoons of bechamel sauce, followed by the potatoes, broccoli, and a sprinkle of grated mozzarella, Parmigiano/Parmesan, and freshly ground black pepper. Repeat the layers until all the ingredients are done.
The final layer should be with some bechamel sauce, Parmigiano, and grated mozzarella on top of the potato and broccoli.
Drizzle with 3 tablespoons of olive oil, cover with a lid or foil and bake for 45 minutes, pierce it with a skewer or knife to make sure the potatoes have cooked through. Then remove the lid/foil and put it back to bake for a further 7 minutes or until a nice golden brown.
Leave to cool (it will set as is cools) and serve with a sprinkle of grated Parmigiano and black pepper.
Store the leftovers in the fridge
Here’s Another Creamy Veggie Side You Might Like
10-Minute Creamy Spinach with Parmesan
Creamy spinach with parmesan, cream, nutmeg, and one more ingredient that adds a touch of nuttiness. Spinach never tasted this good, ready in under 10 minutes.
No Comments