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Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, potato and broccoli au gratin. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Potato and broccoli au gratin is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Potato and broccoli au gratin is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have potato and broccoli au gratin using 8 ingredients and 3 steps. Here is how you can achieve that.
Preparation To Make of Potato and broccoli au gratin:
- Take side dishes
- Take 2 large russet potatoes peeled and sliced thin
- Take 1 1/2 cup frozen broccoli florets
- Take 1/4 cup grated onion
- Make ready 2 cup warm half and half
- Take 1 salt and pepper to taste
- Get 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.
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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So that’s going to wrap it up with this special food potato and broccoli au gratin recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
