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Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, potato and broccoli au gratin. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Potato and broccoli au gratin is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Potato and broccoli au gratin is something that I have loved my whole life.
How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible. You can use a mandoline slicer if you have one I made this recipe first with the potatoes and it was delicious.
To get started with this particular recipe, we must prepare a few ingredients. You can have potato and broccoli au gratin using 8 ingredients and 3 steps. Here is how you can achieve it.
Ingredients of Potato and broccoli au gratin:
- Take side dishes
- Make ready 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
- Get 1 salt and pepper to taste
- Prepare 3 tbsp unsalted butter
- Prepare 3 cup sharp cheddar cheese
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. Potatoes au gratin, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. Breadcrumbs are also often sprinkled on top of the dish before it goes into the oven.
How 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.
Another minor difference is the way the potatoes are sliced. And here we are: tender potatoes, the delectable creamy/garlic sauce, and the sharp, melted cheddar bringing it all together. And believe it or not, the butter we smeared all over the bottom of the pan really does add a tiny bit of buttery. In a large saucepan, melt butter over medium heat. Whisk in milk and add garlic.
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