Broccoli Potato Gratin

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

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.

Ingredients:

6 cups chopped broccoli florets (about 1 pound)

3/4 cup minced shallots (about 4 large)

2 tablespoons dijon mustard

1 teaspoon chopped fresh thyme

1/2 teaspoon minced garlic

1/8 teaspoon ground nutmeg

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper

2 pounds peeled yukon gold potatoes, cut into 1/8-inch-thick slices

cooking spray

3 tablespoons all-purpose flour

1 1/2 cups 2% reduced-fat milk

1 1/4 cups fat-free, less-sodium chicken broth

2 tablespoons chilled butter, cut into small pieces

3/4 cup (3 ounces) shredded gruyère cheese

Directions:

1. Preheat oven to 375°.
2. Combine first 6 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine.
3. 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 with potato. Sprinkle evenly with remaining 1/4 teaspoon salt.
4. Place 3 tablespoons flour in a medium bowl. Gradually add milk, stirring constantly with a whisk; stir in broth. Pour milk mixture over potato mixture. Top evenly with butter. Cover and bake at 375° for 1 hour. Uncover; sprinkle evenly with cheese. Bake 25 minutes or until browned. Cool on a wire rack 10 minutes.

By RecipeOfHealth.com