CREAMY BROCCOLI STEM GRATIN
This creamy casserole is clever and thrifty -- it's the perfect place to add all those broccoli stems that would otherwise be discarded. Invest in a Y-shaped peeler for cleaning up the stems -- it will make the prep go faster.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
- Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.
BROCCOLI GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 9
Steps:
- Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
- Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
- Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
- Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BROCCOLI POTATO GRATIN
Trimming the fat from a classic dish by using creamy Yukon Gold potatoes as the base of this dish - from Good Housekeeping magazine.
Provided by SusieQusie
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
- Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid.
- Return vegetables to saucepan & mash with a potato masher, adding some reserved cooking liquid if mixture seems dry.
- Stir in nutmeg, 1/4 cup Parmesan,salt and pepper.
- Spread vegetable mixture in a shallow, broiler-safe 1- to 1 1/2-quart baking dish; sprinkle with remaining Parmesan.
- Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
- Serving size = 1/2 cup.
Nutrition Facts : Calories 105.9, Fat 3, SaturatedFat 1.7, Cholesterol 8.2, Sodium 308.1, Carbohydrate 14.8, Fiber 1, Sugar 0.6, Protein 6.4
BROCCOLI SCALLOPED POTATOES
The combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire meal-vegetable and all-in one standout dish. -Denell Syslo, Fullerton, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir until tender, 2-3 minutes. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes., Stir in 1 cup cheese. Reduce heat; cook until cheese is melted (sauce will be thick), 1-2 minutes. Remove from heat., Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to 8 greased 8-oz. ramekins., Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, until potatoes are tender and cheese is melted, 20-25 minutes longer.
Nutrition Facts : Calories 309 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 626mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
BROCCOLI GRATIN
The richness of this baked vegetable dish is just right with a grilled or roasted chicken or meat main.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside.
- In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese.
- Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.
Nutrition Facts : Calories 292 g, Fat 18 g, Fiber 2 g, Protein 13 g
ITALIAN BROCCOLI POTATO GRATIN
Make and share this Italian Broccoli Potato Gratin recipe from Food.com.
Provided by Parsley
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease a 13 x 9 casserole dish; set aside.
- Steam or boil the broccoli and potatoes until fork-tender (can do them together if you give the potatoes about a 4-5 minute head start in the pot). Drain.
- Place the cooked drained broccoli and the potatoes in the prepared casserole.
- Spread the roma tomato slices over the top.
- In a bowl, whisk together the minced garlic, heavy cream, beaten egg yolk, basil and salt and pepper to taste. Mix everything very well; evenly pour over the mixture in the casserole.
- Sprinkle the cheese over top.
- Bake at 350 for about 30 minutes.
- Cover the entire top with grated cheese and bake in the oven at 350F for about 30 minutes. Serve hot.
Nutrition Facts : Calories 515.5, Fat 35.6, SaturatedFat 21.5, Cholesterol 154.8, Sodium 338.6, Carbohydrate 37.3, Fiber 3.1, Sugar 2.9, Protein 16.3
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- Combine first 6 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine.
- Layer one-third of potato slices in a 13 x 9-inch baking dish coated with cooking spray, overlapping to fit; top with half of broccoli mixture. Repeat layers, ending with potato. Sprinkle evenly with remaining 1/4 teaspoon salt.
- Place 3 tablespoons flour in a medium bowl. Gradually add milk, stirring constantly with a whisk; stir in broth. Pour milk mixture over potato mixture. Top evenly with butter. Cover and bake at 375° for 1 hour. Uncover; sprinkle evenly with cheese. Bake 25 minutes or until browned. Cool on a wire rack 10 minutes.
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