Broccoli Potato Gratin

SusieQusie's Note:

Trimming the fat from a classic dish by using creamy Yukon Gold potatoes as the base of this dish - from Good Housekeeping magazine.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1 lb broccoli floret
• 1 lb yukon gold potato, peeled and cut into 1-inch chunks
• 2 cups water
• 1 pinch ground nutmeg
• 3/4 cup freshly grated parmesan cheese (about 2 1/2 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper

Directions:

1. In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
2. Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
3. Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid.
4. Return vegetables to saucepan & mash with a potato masher, adding some reserved cooking liquid if mixture seems dry.
5. Stir in nutmeg, 1/4 cup Parmesan,salt and pepper.
6. Spread vegetable mixture in a shallow, broiler-safe 1- to 1 1/2-quart baking dish; sprinkle with remaining Parmesan.
7. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
8. Serving size = 1/2 cup.

Reviews

[Dreamgoddess]

This recipe made a nice side dish to serve with steaks. Since I was out of parmesan cheese, I had to substitute sharp cheddar. Can't wait to make this again using the parm! Thanks for sharing the recipe.

[Nyteglori]

I followed Marra's directions for the extra puffing. I was making this to freeze for later and I am not sure it will take well to freezing. It was yummy fresh though.

[yogiclarebear]

Love the flavors! I actually forgot to buy broccoli, and had to use a package of frozen (thawed) spinach. Worked out great. Thanks, this is so delish!