A classic french dish potato gratin combines with the american favorite broccoli cheese casserole for a tasty twist on both. 1 large bunch broccoli cut into florets. Add to the potatoes to cook for the last 5 to 7 minutes of cooking time until tender. Meanwhile preheat broiler and set oven rack 6 inches from source of heat. 2 small potatoes peeled cut in half length wise and sliced very thin in half moons.
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. Let the broccoli steam for 3 4 minutes till bright green and tender. In 4 quart saucepan place broccoli potatoes and water. Spread the potato mixture out into the dish creating a mostly flat top. Place broccoli florets in the pan and cover with a lid.
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In a large bowl toss together the potatoes broccoli onion basil parmesan nutmeg lemon zest and stock powder. Rinse potatoes under cool water after slicing to remove excess potato starch. Pour the cheese sauce evenly across the top of the broccoli and potato pieces place the assembled gratin into the oven and bake for 20 30 minutes till edges begin to brown and the cheese sauce is bubbly. Preheat the oven to 350 degrees f. Preheat oven to 400.
Melt the butter in a large saucepan over medium heat add the garlic and cook stirring for 30 seconds. Drain chop and add to the onion. Season well with black pepper. Pour broccoli into a colander and rinse with cold water to stop the cooking process. Just about everything tastes good in a gratin.
In a medium saucepan bring 1 2 inch water to a boil. Mary berry s fennel gratin uses nothing but butter and. Butter an 8 by 8 inch baking dish. While potatoes are cooking clean the broccoli and cut into small florets. In a medium saucepan bring 1 2 inch water to a boil.
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Butter an 8 by 8 inch baking dish. 4 oz swiss cheese. A classic french dish potato gratin combines with the american favorite broccoli cheese casserole for a tasty twist on both.
