Description
A creamy and cheesy gratin featuring layers of russet potatoes and broccoli, topped with a crunchy panko breadcrumb layer.
Ingredients
Scale
- 1 pound russet potatoes (peeled and sliced into 1/8-inch rounds)
- 1 large head broccoli (cut into small florets (about 4 cups))
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish. Slice potatoes and cut broccoli. Sauté garlic and broccoli in 3 tbsp butter for 2-3 minutes.
- Make sauce by melting butter, whisking in flour, then slowly adding milk. Simmer until thickened. Stir in mustard, salt, pepper, and nutmeg.
- Combine sautéed broccoli, raw potatoes, and sauce in the pot. Fold gently to coat. Transfer to baking dish and spread evenly.
- Top with cheddar and Gruyère cheese. Mix panko with 1 tbsp melted butter and sprinkle over cheese.
- Bake for 45-55 minutes until golden and potatoes are tender. Rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Store leftovers in the fridge for up to 4 days. Reheat in the oven at 350°F for best texture. Can be frozen for up to 3 months.