Potato-Broccoli Gratin

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!

POTATO BROCCOLI GRATIN

• 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!