Potato and broccoli au gratin. On high heat, cover and heat until boiling. 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.
Drain, chop and add to the onion. Combine milk with eggs and flour. Add salt and pepper and add to the potato mixture and mix well. You can cook Potato and broccoli au gratin using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Potato and broccoli au gratin
- It's of side dishes.
- It's 2 of large russet potatoes peeled and sliced thin.
- Prepare 1 1/2 cup of frozen broccoli florets.
- It's 1/4 cup of grated onion.
- Prepare 2 cup of warm half and half.
- Prepare 1 of salt and pepper to taste.
- It's 3 tbsp of unsalted butter.
- Prepare 3 cup of sharp cheddar cheese.
Pour the cheese sauce evenly across the top of the broccoli and potato pieces. Remove the gratin from the oven and turn on your broiler. Evenly sprinkle potato chip crumbles on top. In a saucepan over medium heat, steam the broccoli until still slightly crisp.
Potato and broccoli au gratin step by step
- 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..
Arrange the broccoli around the edges of potatoes and garnish with optional pimiento or pepper. Chicken, Mushroom and Broccoli Au Gratin is a twist to the classic Potato Au Gratin which is a French dish. Chicken, Mushrooms and Broccoli are stir fried in herbed butter and then layered in a baking dish with white creamy sauce. It is then topped with bread crumbs and cheese and then baked until you get a nice brown layer at the top. Add flour, stirring constantly to prevent browning.