Broccoli Potato Gratin

Randy Mayor; Katie Stoddard

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.

Yield: 12 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 30%
  • Fat: 7.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.1g
  • Carbohydrate: 30.1g
  • Fiber: 3.3g
  • Cholesterol: 22.7mg
  • Iron: 1.9mg
  • Sodium: 432mg
  • Calcium: 199mg

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

Preparation

  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.
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