I’ve never really had an issue with veggies. Sure, there were things that I never really looked forward to eating like stuffed bell peppers (blech) and a weird unfounded hatred for onions. But the rest of them were fair game!
Plus, I think any time you add cheesy creamy sauce it constitutes a winning vegetable dish in my book. Or really anyone’s book…I would hope. I don’t know anyone who doesn’t appreciate cheesy creaminess when it’s applied to food-related topics.
The plan originally was to make this an all-broccoli gratin, but the problem is that the dishes I was using were way too big for the amount of broccoli on hand. And the amount of cheese sauce was too large for the small amount of broccoli I had on hand. So, typical, I decided to up the ante and add extra starch to the mix.
Ain’t no thang.
The combination of the potatoes, broccoli, and creamy sauce was sublime. There’s a touch of nutmeg that goes perfectly with both the flavors and textures of both vegetables. I had to hold myself back from diving in face-first and eating the entire batch…really, it’s just that good!
Say hello to your new favorite side-dish…or heck, say hi to your new favorite main dish. Chicken’s got nothing on this one!
- 2 small potatoes, peeled, cut in half length-wise, and sliced very thin in half-moons
- 1 large bunch broccoli, cut into florets
- 4 cups water
- 1 Tbsp salt
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup milk
- 4 oz Swiss cheese
- 1/2 tsp nutmeg
- pinch of cayenne pepper
- pepper to taste
Preheat oven to 400. In a small saucepan bring the water and salt to a rapid boil. Boil the broccoli for 2 minutes, then remove to a strainer with a slotted spoon. Boil the potatoes the same way for 5 minutes, then remove with a slotted spoon. In the same saucepan (just rinse it out if it’s too starchy) melt the butter. Sprinkle in the flour and whisk together to form a roux. Cook for about 1 minute whisking constantly. Add in the milk and whisk together till smooth. Add the nutmeg, cayenne, and pepper. Once the mixture starts to thicken remove from the heat and stir in the cheese until smooth. Butter a baking dish (I used 2 ramekins) and add the potatoes and broccoli. Pour the cheese mixture over the top. Bake at 400 for 20 minutes, then turn on the broiler to brown the top. Eat hot!
Mmmmmm, vegetables. Hot, buttery, and cheesy – just the way to like them!
Evan says
Stumbled across this post today — just what I was looking for. A nice bechemel with potatoes and broccoli, what could be better! No swiss though, so parm it is.
lauren says
made this for dinner tonight, turned out great. i love that all of the ingrediants i already had.
Heather says
that’s fantastic! i’m so glad you liked it!
Morgan @ moments of mmm says
Yummmm! I love gratins, especially with veggies like broccoli or cauliflower! I never thought of potatoes thought, but it’s on the list now.
Jen of My Tiny Oven says
Anything baked with Cheese can’t be a bad thing! Wish I had some right now.
Major Yum!
Sense of Home Kitchen says
Gratins are so good and with the addition of broccoli they are not only yummy, they are nutricious too. Beautiful photos!
~Brenda
Marina says
My mom does this with cauliflower, and it’s awesome!
Now after seeing this, I am really craving that dish :))
Natalia - a side of simple says
Cheese was meant for vegetables. Just as chocolate was meant to follow up, or start up, any meal 🙂
Bianca @ Confessions of a Chocoholic says
I actually really like potatoes with broccoli but usually just sprinkle some feta over it after roasting. Making a gratin sounds perfect!!
Jessica @ Stylish Stealthy and Healthy says
Wow this looks kind of amazing and such a good combo! Definitely plan on making this for me and the husb…nope, just me. He can eat chips.