Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, potato and broccoli au gratin. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This broccoli and potato gratin can be made individually in moulds for an extra fancy presentation. On "Simply Delicious Living with Maryann," host Maryann Ridini Spencer prepares a meatless meal featuring mouthwatering Rosemary Potatoes Au Gratin & A. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. You may be tempted to cut calories by How to make Potatoes Au Gratin.
Potato and broccoli au gratin is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Potato and broccoli au gratin is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook potato and broccoli au gratin using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Potato and broccoli au gratin:
- Take side dishes
- Get 2 large russet potatoes peeled and sliced thin
- Get 1 1/2 cup frozen broccoli florets
- Get 1/4 cup grated onion
- Take 2 cup warm half and half
- Take 1 salt and pepper to taste
- Prepare 3 tbsp unsalted butter
- Get 3 cup sharp cheddar cheese
Sprinkle on a dash of paprika. VARIATION: Substitute cauliflower, sliced tomatoes, or asparagus for broccoli. This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus. Gratin using any kind of vegetable is always considered a classic of French cooking.
Instructions to make Potato and broccoli au gratin:
- Butter a 9×13 baking dish and preheat oven to 375°. Toss potatoes, onions, broccoli and salt pepper together. Place in baking dish creating layers with cheese. Add warm half and half and butter.
- Bake 25-35minutes. Checking after 30 mins. Potatoes should be tender, cheese bubbly and sauce thickened slightly.
- Remove from oven and let stand for 10minutes before serving. Sauce will thicken more as it cools. Enjoy.
This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus. Gratin using any kind of vegetable is always considered a classic of French cooking. To be a gratin it must be a baked dish but distinctively must have a light. 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.
So that’s going to wrap it up for this special food potato and broccoli au gratin recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
