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Broccoli Potato Gratin
	Comment On This Recipe Broccoli Potato Gratin Prep Time: 30 min(s) Cook Time: 45 min(s) Serves: 6 Difficulty: Intermediate Ethnicity: American Tools: 1-gal. stockpot 9 x 13-inch baking pan cheese grater colander cutting board large chef's knife mandoline measuring cups measuring spoons medium saucepan (2-quart) peeler whisk wooden spoon
Ingredients: 6 cup(s) broccoli florets - blanched for 40 seconds 1/4 cup(s) butter (unsalted) 1 small onion - peeled and julienned 2 shallots - peeled and julienned 3 garlic cloves - peeled and minced (Learn How) 1 tablespoon(s) thyme - minced 3 tablespoon(s) flour 1 1/2 cup(s) - chicken stock (white) 2 cup(s) milk (whole) 1 tablespoon(s) Dijon mustard 1/4 teaspoon(s) nutmeg (ground) 1 pinch salt and pepper - to taste 6 cup(s) potatoes (yukon gold) - scrubbed, peeled and thinly sliced 1 cup(s) Gruyere Cheese - grated 1 cup(s) bread crumbs
Steps: -Preheat the oven to 375 degrees. -Blanch the broccoli quickly and set aside to cool. -In a heavy bottom 2-qt. saucepan, heat up the butter. -Once it melts, add the onion, shallots and garlic. -Saute over medium heat until translucent and add the thyme. -Slowly stir in the flour and saute for an additional 2 minutes. -Stir in the stock and milk, whisking out any lumps. -Stir in the Dijon and the nutmeg. -Bring up to a simmer and season to taste, taking the broccoli, potatoes and cheese into account. -Toss the broccoli and potatoes together and place in a 13 x 9 casserole dish. -Pour the sauce over the broccoli and potatoes and sprinkle with the cheese. -Top with breadcrumbs and bake for 30 minutes at 375 degrees. Please log in to post your comment. If you don't have an account register here.

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