ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Broccoli Potato Gratin

Randy Mayor; Katie Stoddard
Yield 12 servings (serving size: about 2/3 cup)
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

Nutrition Information

  • calories 225
  • caloriesfromfat 30 %
  • fat 7.4 g
  • satfat 4.4 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 10.1 g
  • carbohydrate 30.1 g
  • fiber 3.3 g
  • cholesterol 22.7 mg
  • iron 1.9 mg
  • sodium 432 mg
  • calcium 199 mg

How to Make It

  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.