creamy broccoli cheddar potatoes au gratin___________________________Think broccoli cheddar soup marries scalloped potatoes, and they live happily ever after in your belly.
Ingredients
- 6-8 medium russet potatoes, thinly sliced (1/8 inch)
- 4 cups broccoli florets
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1/4 cup all purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 3 cups shredded cheddar cheese
- 1 cup shredded fontina cheese
Instructions
- Preheat oven to 375 degrees. Lightly grease a large casserole dish with butter or oil.
- Melt butter in a medium sauce pan. Saute garlic and thyme for 2-3 minutes until fragrant and golden. Whisk in the flour until no clumps remain, about 30-60 seconds. Slowly stream in the milk and heavy cream and bring to a gentle simmer. Heat 4-5 minutes until slightly thickened. Stir in the fontina and half of the cheddar cheese. Taste for salt and pepper. Remove from heat.
- Scoop 1/2 cup of the cheese sauce into the bottom of the casserole dish. In a single layer, arrange the potato slices. Top with the broccoli florets. Pour the rest of the cream sauce overtop. Sprinkle with cheddar cheese.
- Cover the casserole dish with foil. Bake 50-55 minutes. Remove the foil and bake an additional 30-35 minutes until the potatoes are tender and the cheese golden and bubbly. Let cool 5 minutes on the counter before scooping and serving.
Notes
*To make ahead: Prep the gratin through step 3. Store covered in the fridge for up to 72 hours. Bring to room temperature before baking.