Broccoli and Potato Gratin

Welcome to the cozy comfort of your kitchen, where today we’re transforming simple vegetables into a dish that’s nothing short of a warm embrace on a plate: Rustic Broccoli Gratin. Whether you’re looking to impress guests at a dinner party or just want to treat yourself and your loved ones to a delicious and nourishing meal, this broccoli gratin is sure to satisfy. It’s a versatile dish that pairs beautifully with both casual family dinners and special occasions alike. Let’s dive into creating this delectable gratin that’s as pleasing to the palate as it is to the eyes.


  • 1 head of broccoli, cut into florets
  • 1 large bell pepper, cut into strips
  • 3 large potatoes, peeled and diced
  • 1 medium onion, thinly sliced
  • 10.5 oz (about 2 cups) of sliced mushrooms
  • 3.5 oz (about 3/4 cup) of all-purpose flour
  • 2 cups of milk
  • 1 cup of vegetable broth
  • 1 cup of grated cheese (Cheddar or Gruyère recommended)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of smoked paprika
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  1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a large baking dish with a bit of olive oil.
  2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced onions, bell pepper strips, and mushrooms. Sauté until the vegetables are soft and slightly golden, about 5-7 minutes. Season with salt, pepper, and garlic powder.
  3. Boil Broccoli and Potatoes: In a large pot of salted boiling water, blanch the broccoli florets and diced potatoes for about 3-4 minutes until they are just tender. Drain well.
  4. Make the Roux: In a separate saucepan, melt a tablespoon of butter over medium heat. Stir in the flour and cook for about 2 minutes to form a roux. Gradually whisk in the milk and vegetable broth, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes. Season with salt, pepper, and smoked paprika.
  5. Combine Ingredients: In the prepared baking dish, layer the blanched broccoli and potatoes, sautéed vegetable mix, and then pour the thickened sauce over the top. Ensure the vegetables are well-coated.
  6. Add Cheese: Sprinkle the grated cheese evenly over the top of the gratin.

This dish is a celebration of textures and flavors, combining the hearty crunch of fresh broccoli with the soft, earthy tones of mushrooms and potatoes, all brought together under a golden, cheesy crust. Imagine cutting through that bubbly, bronzed top layer to reveal the tender, flavorful vegetables beneath, each bite a perfect harmony of savory and comforting notes.

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