Broccoli & Potato Gratin
This recipe is similar to Potato Dauphinoise, but incorporates a creamy broccoli sauce to mix things up.
Ingredients
- 1 broccoli head cut into florets
- 8 Yukon potatoes thinly sliced
- 2 red onions thinly sliced
- 2 cups heavy cream
- Fresh Parmesan
- 5 garlic cloves minced
- 2 tsp fresh thyme leaves
- 1 tsp nutmeg
- 2 sage leaves
- Salt/pepper to taste
Instructions
- Preheat oven to 425 degrees. Place broccoli florets on a foil-lined baking sheet with some olive oil and back for 25 minutes, or until golden, flipping once.
- Meanwhile, prepare the rest of your ingredients. In a large baking dish, place potatoes, onions, thyme, nutmeg, sage, garlic, and salt/pepper. Roughly toss together. (Note that using a mandoline such as the one below really helps make slicing potatoes more efficient)
- When the broccoli is crispy, place it in a bowl with the heavy cream. Use an immersion blender (alternatively you can use a food processor) and blend until smooth. Add this broccoli cream mixture to the baking dish along with ~¾ cup freshly Parmesan (can use a microplane to finely shred) and about ½ cup water and toss to coat potatoes. Cover dish with aluminium foil.
- Turn oven down to 400 degrees and cook potatoes, covered, for 30 minutes. Uncover, top with another ¾ cup shredded Parmesan cheese, and place back in oven, continuing to cook uncovered for another 20-30 minutes or until potatoes are cooked through and crispy on top.
Notes
This recipe pairs really well with our Traditional Niçoise Salad recipe if you want to go all-French for dinner.
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