Randy Mayor; Katie Stoddard
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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 6 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine.

Step 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.

Step 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.

Ratings & Reviews

Vicuska's Review

October 11, 2012
It was a disappointment. The bottom of the dish was soaking in a soup-like sauce, while the top part remained dry. The taste was not my favorite either, the mustard did not blend well. I don''t even have any ideas how to improve this recipe.

Seriously35's Review

December 25, 2011
Just made this for dinner last night and everyone liked it. The sauce did not thicken very much - however I made a separate dish for my husband, who has to eat gluten free, with corn starch rather than flour and it worked beautifully. Next time, I will use corn starch instead!