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. Dovetailing Tip: Use the broccoli stems that you saved from day 1 in today’s recipe.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 331
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 331
2 tablespoons unsalted butter, plus extra for buttering the baking dish
1 large clove garlic, minced
1 1/4 pounds yellow finn or yukon gold potatoes, peeled and thinly sliced (about 6)
2 bunches broccoli stems, peeled and thinly sliced (about 3 cups; see cook's note)
1 1/2 cups heavy cream
2 teaspoons chopped fresh thyme leaves
pinch freshly grated nutmeg
kosher salt and freshly ground black pepper
2 cups grated gruyere (about 8 ounces)
Directions:
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 in 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.
Source: foodnetwork.com
Melt the butter in a large saucepan over medium heat, add the garlic and cook, stirring, for 30 seconds. Add in 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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
