Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, potato and broccoli au gratin. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This broccoli and potato gratin can be made individually in moulds for an extra fancy presentation. On "Simply Delicious Living with Maryann," host Maryann Ridini Spencer prepares a meatless meal featuring mouthwatering Rosemary Potatoes Au Gratin & A. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. You may be tempted to cut calories by How to make Potatoes Au Gratin.
Potato and broccoli au gratin is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Potato and broccoli au gratin is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have potato and broccoli au gratin using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Potato and broccoli au gratin:
- Get side dishes
- Make ready 2 large russet potatoes peeled and sliced thin
- Take 1 1/2 cup frozen broccoli florets
- Make ready 1/4 cup grated onion
- Take 2 cup warm half and half
- Take 1 salt and pepper to taste
- Get 3 tbsp unsalted butter
- Prepare 3 cup sharp cheddar cheese
Sprinkle on a dash of paprika. VARIATION: Substitute cauliflower, sliced tomatoes, or asparagus for broccoli. This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus. Gratin using any kind of vegetable is always considered a classic of French cooking.
Steps to make Potato and broccoli au gratin:
- 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.
- Bake 25-35minutes. Checking after 30 mins. Potatoes should be tender, cheese bubbly and sauce thickened slightly.
- Remove from oven and let stand for 10minutes before serving. Sauce will thicken more as it cools. Enjoy.
This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus. Gratin using any kind of vegetable is always considered a classic of French cooking. To be a gratin it must be a baked dish but distinctively must have a light. 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.
So that is going to wrap this up with this exceptional food potato and broccoli au gratin recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
