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Potato and Broccoli Gratin with Besciamella and Mozzarella

Potato and Broccoli Gratin with Besciamella and Mozzarella

Broccoli and potato gratin is a rich and nutrient second course, also perfect for people following a vegetarian diet.
To be precise, what’s a gratin? Well, I would say, gratin is an art…a cheesy crust, an incredibly creamy interior and a very peculiar taste. Here we go! With the many variants and different versions you can have – you can use mostly any available vegetable – there’s still something mandatory for a good gratin success. The crust that covers it after baking the veggies. It should be crunchy and delicious of course!

Potato gratin and broccoli in particular is really tasty and addictive, because it has a secret, or better, three secrets: the addition of mozzarella, grated Parmesan cheese and besciamella. Last but not least, a generous sprinkle of nutmeg gives a nice spicy touch.
You should not forget that, besides the deliciousness of the recipe, there ‘s also the fact that broccoli are rich in antioxidants, magnesium, potassium and iron that help to fix calcium and iron and purify the body.

potato broccoli gratin

Believe me, this dish is just perfect for people who are not so much into vegetables – into broccoli, above all. The delicious presence of besciamella and mozzarella would convince also the most skeptical detractor ๐Ÿ™‚

And now, some extra info before getting into details ofย  this potato and broccoli gratin :

Don’t forget to boil the potatoes and the broccoli before assembling all ingredients for the oven.. this is the case above all for the potates as it can take some time to cook them. I personally don’t crush potatoes after boiling them, but you can do it if you prefer. Remember as well that broccoli need to boil less time than potatoes or they will get pureed after the cooking.

You’ll need to add a certain amount of cheese in order to make the internal part very soft and the external part very crunchy, but for this last detail you can add a sprinkle of breadcrumbs on the surface before starting baking it. Regarding the internal part, besciamella or in alternative fresh cream will do. To enrich it, you can use either mozzarella, as I do, or also fontina or emmenthal.

Concerning the bechamel, I prepare it myself at home – usually in big quantities that I freeze for any occasion – and you can find out how to prepare it my Bauletti recipe. That’s also delighting, so have a look at it and maybe prepare it next Sunday!

And now, let’s dive in!

potato broccoli gratin

 

Potato and Broccoli Gratin with Besciamella and Mozzarella recipe

Ingredients:

11 oz (300 gr) broccoli
4 big potatoes
7 oz(200 ml) besciamella
1 mozzarella (around 125 gr.)
1/2 cup (50 gr.) parmesan
little less than 1/4 cup (50 gr) butter
salt
pepper
nutmeg
breadcrumbs

 

 

Method

In a large pot full of salty water, add potatoes and boil for around 10/15 minutes.ย  Five minutes before draining the potatoes, add the broccoli – either in the same pot, or separately in another one and let boil.

In the meantime, dice the mozzarella and prepare the bechamel. Pre-heat the oven at 200 C/392 F.

Drain the vegetables and transfer them into a spacious bowl. Season with some salt, pepper and abundant nutmeg ( I use around 1 tsp).

potato broccoli gratin

Add the diced mozzarella, half Parmesan and the besciamella and stir with a wooden spoon to well amalgamate the ingredients.

potato broccoli gratin

 

potato broccoli gratin

Pour everything in a pyrex dish that you have previously greased with butter, and cover the surface with the rest of the Parmesan, a generous sprinkle of breadcrumbs and the butter cut in little pieces.

Bake for 25 minutes at 200 C/392 F.

Serve warm as second course of side dish ๐Ÿ™‚

 

And if you liked this recipe, why don’t you meet me on Facebook, Instagram and Pinterest? you can also suscribe to my blog to get new recipes every week ๐Ÿ™‚

 

Potato and Broccoli gratin

2017-10-05
: 4
: 25 min
: 25 min
: 50 min
: Easy

A crunchy cheesy crust hides a melting heart of bechamel, broccoli and potatoes!

By:

Ingredients
  • 11 oz (300 gr) broccoli
  • 4 big potatoes
  • 7 oz(200 ml) besciamella
  • 1 mozzarella (around 125 gr.)
  • 1/2 cup (50 gr.) parmesan
  • little less than 1/4 cup (50 gr) butter
  • salt
  • pepper
  • nutmeg
  • breadcrumbs
Directions
  • Step 1 In a large pot full of salty water, add potatoes and boil for around 10/15 minutes.ย 
  • Step 2 Five minutes before draining the potatoes, add the broccoli โ€“ either in the same pot, or separately in another one and let boil.
  • Step 3 In the meantime, dice the mozzarella and prepare the bechamel.
  • Step 4 Pre-heat the oven at 200 C/392 F.
  • Step 5 Drain the vegetables and transfer them into a spacious bowl.
  • Step 6 Season with some salt, pepper and abundant nutmeg ( I use around 1 tsp).
  • Step 7 Add the diced mozzarella, half Parmesan and the besciamella and stir with a wooden spoon to well amalgamate the ingredients.
  • Step 8 Pour everything in a pyrex dish that you have previously greased with butter, and cover the surface with the rest of the Parmesan, a generous sprinkle of breadcrumbs and the butter cut in little pieces.
  • Step 9 Bake for 25 minutes at 200 C/392 F.

 

 

 

 

 

 

 

 

 



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