Broccoli Potato Gratin

Broccoli Potato Gratin
Photo by Randy Mayor

Ingredients

  • 2 tablespoons chilled butter, cut into small pieces
  • 1 teaspoon chopped fresh thyme
  • ¾ cup minced shallots (about 4 large)
  • ¾ teaspoon salt, divided
  • 6 cups chopped broccoli florets (about 1 pound)
  • Cooking spray
  • 6 cups chopped broccoli florets (about 1 pound)
  • + 23 more ingredients
    • 3 tablespoons all-purpose flour
    • ½ teaspoon minced garlic
    • 3 tablespoons all-purpose flour
    • 1 ½ cups 2% reduced-fat milk
    • ¾ cup minced shallots (about 4 large)
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon freshly ground black pepper
    • Cooking spray
    • 2 pounds peeled Yukon gold potatoes, cut into 1/8-inch-thick slices
    • ½ teaspoon minced garlic
    • 1/8 teaspoon ground nutmeg
    • ¾ teaspoon salt, divided
    • 2 pounds peeled Yukon gold potatoes, cut into 1/8-inch-thick slices
    • 1/8 teaspoon ground nutmeg
    • 2 tablespoons chilled butter, cut into small pieces
    • 1 ½ cups 2% reduced-fat milk
    • 2 tablespoons Dijon mustard
    • 1 teaspoon chopped fresh thyme
    • 2 tablespoons Dijon mustard
    • ¾ cup (3 ounces) shredded Gruyère cheese
    • ¾ cup (3 ounces) shredded Gruyère cheese
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • 1 ¼ cups fat-free, less-sodium chicken broth

Preheat oven to 375°. Combine first 6 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine. Layer one-third of potato slices in a 13 x 9-inch baking dish coated with cooking spray, overlapping to fit; top with half of broccoli mixture. Repeat layers, ending wit...

View full recipe at My Recipes

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