Favour Potato and broccoli au gratin Recipes

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Potato and broccoli au gratin. On high heat, cover and heat until boiling. Drain, chop and add to the onion. Combine milk with eggs and flour.

Potato and broccoli au gratin Sprinkle half of the salt and pepper over potatoes and broccoli. Add the remaining potatoes and broccoli florets and season with the remaining salt and pepper. Evenly sprinkle potato chip crumbles on top. You can have Potato and broccoli au gratin using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Potato and broccoli au gratin

  1. It's of side dishes.
  2. Prepare 2 of large russet potatoes peeled and sliced thin.
  3. Prepare 1 1/2 cup of frozen broccoli florets.
  4. It's 1/4 cup of grated onion.
  5. You need 2 cup of warm half and half.
  6. You need 1 of salt and pepper to taste.
  7. Prepare 3 tbsp of unsalted butter.
  8. Prepare 3 cup of sharp cheddar cheese.

In a saucepan over medium heat, steam the broccoli until still slightly crisp. Arrange the broccoli around the edges of potatoes and garnish with optional pimiento or pepper. Pour the cheese sauce evenly across the top of the broccoli and potato pieces. Remove the gratin from the oven and turn on your broiler.

Potato and broccoli au gratin instructions

  1. Butter a 9×13 baking dish and preheat oven to 375°. Toss potatoes, onions, broccoli and salt pepper together. Place in baking dish creating layers with cheese. Add warm half and half and butter..
  2. Bake 25-35minutes. Checking after 30 mins. Potatoes should be tender, cheese bubbly and sauce thickened slightly..
  3. Remove from oven and let stand for 10minutes before serving. Sauce will thicken more as it cools. Enjoy..

A classic French dish, potato gratin combines with the American favorite, broccoli-cheese casserole, for a tasty twist on both. Make sure all the potato slices are about the same thickness so they cook evenly. The plan originally was to make this an all-broccoli gratin, but the problem is that the dishes I was using were way too big for the amount of broccoli on hand. And the amount of cheese sauce was too large for the small amount of broccoli I had on hand. So, typical, I decided to up the ante and add extra starch to the mix.