Broccoli Gratin.- 1 pound(s) broccoli florets
- 1 pound(s) Yukon Gold potatoes , peeled and cut into 1-inch chunks
- 2 cup(s) water
- Pinch ground nutmeg
- 3/4 cup(s) (about 21⁄2 ounces) freshly grated Parmesan cheese
- Salt and coarsely ground black pepper
Directions
- 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. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In shallow, broiler-safe 1- to 11/2-quart baking dish, spread vegetable mixture; sprinkle with remaining Parmesan. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
Tips & Techniques
Make-Ahead Tip: Unbaked casserole can be refrigerated up to 1 day. Bake 10 minutes more.
This recipe turned out pretty well! Definitely something different! It kind of made mashed potatoes...you guessed it...Fabulous! And there wasn't a huge vegetable taste, so everybody should enjoy this dish!
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