Broccoli Potato Gratin

Indulge in the ultimate comfort food with this Broccoli Potato Gratin, a hearty and flavorful side dish that's perfect for family dinners or holiday gatherings. Tender layers of thinly sliced russet potatoes and vibrant broccoli florets are smothered in a creamy, cheesy béchamel sauce infused with garlic and fresh thyme, then topped with a golden crust of breadcrumb, Parmesan, and cheddar. This baked masterpiece combines rich textures and bold flavors, making it a crowd-pleasing addition to any table. With easy-to-follow instructions and a bake time that leaves you free to prep other dishes, this broccoli potato gratin recipe is both elegant and practical. Perfectly crispy, creamy, and oozing with cheesy goodness, this gratin is bound to become a new family favorite!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 medium-sized Russet potatoes
• 3 cups Broccoli florets
• 3 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 cloves Garlic cloves, minced
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1.5 cups Cheddar cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Olive oil
• 0.5 cup Breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a small amount of butter or oil.

Step 2

Peel the potatoes and slice them into thin rounds about 1/8 inch thick. Steam or parboil them for 5 minutes until barely tender, then set aside.

Step 3

Steam or blanch the broccoli florets for 2-3 minutes until bright green but still firm. Drain and set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.

Step 6

Gradually add the milk and heavy cream, whisking continuously. Cook for 4-5 minutes until the sauce thickens.

Step 7

Stir in thyme, salt, and black pepper. Remove from heat and mix in 1 cup of shredded cheddar cheese until fully melted and smooth.

Step 8

Layer half of the potato slices on the bottom of the prepared baking dish. Top with half of the broccoli, then pour half of the cheese sauce evenly over the top.

Step 9

Repeat the layers with the remaining potatoes, broccoli, and cheese sauce.

Step 10

In a small bowl, combine breadcrumbs, Parmesan cheese, olive oil, and the remaining 0.5 cup of cheddar cheese. Sprinkle this mixture evenly over the top of the gratin.

Step 11

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.

Step 12

Allow the gratin to cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	2038.3 grams (2038.3g)

Amount per serving	% Daily Value*
Calories	3361

Total Fat 214.60g	275%
Saturated Fat 124.80g	624%
Polyunsaturated Fat 1.90g
Cholesterol 612mg	204%
Sodium 5414mg	235%
Total Carbohydrate 249.10g	91%
Dietary Fiber 21.40g	76%
Total Sugars 38.50g
Protein 113.50g	227%

Vitamin D 251IU	1254%
Calcium 2527mg	194%
Iron 15mg	84%
Potassium 4854mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 13.4%

Carbs: 29.5%