How to Make Ultimate Potato and broccoli au gratin

Potato and broccoli au gratin Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible.

Here is the best “Potato and broccoli au gratin” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Potato and broccoli au gratin

1. It’s of side dishes.
2. Take 2 of large russet potatoes peeled and sliced thin.
3. Make ready 1 1/2 cup of frozen broccoli florets.
4. You need 1/4 cup of grated onion.
5. You need 2 cup of warm half and half.
6. Prepare 1 of salt and pepper to taste.
7. Take 3 tbsp of unsalted butter.
8. It’s 3 cup of 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.

Potato and broccoli au gratin instructions

1. 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..
2. Bake 25-35minutes. Checking after 30 mins. Potatoes should be tender, cheese bubbly and sauce thickened slightly..
3. Remove from oven and let stand for 10minutes before serving. Sauce will thicken more as it cools. Enjoy..

Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!Also known as Dauphinoise Potatoes, this French If you're wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk.This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus.

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.