Creamy Broccoli Stem Gratin
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 542, total fat 39 G., saturated fats 23 G., proteins 20 G., carbohydrates 33 G., fiber 8 G., cholesterol 133 mg, sodium 934 mg, sugar 6 G.
Calories 542, total fat 39 G., saturated fats 23 G., proteins 20 G., carbohydrates 33 G., fiber 8 G., cholesterol 133 mg, sodium 934 mg, sugar 6 G.
If you've used those beautiful broccoli florets for a holiday dish, don't throw away those unsightly stems! They're also rich in vitamins, minerals, and fiber. Plus, they account for nearly half the head's weight. Add thinly sliced broccoli stems to a delicious, velvety potato gratin in a creamy sauce. Top the gratin with cheese and bake until the cheesy crust is deliciously melted and crispy. You'll be hooked! This will make the casserole healthier and lighter while giving the broccoli stems a chance to shine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter, plus extra for greasing the baking dish
- 1 large clove of garlic, minced
- 600 g potatoes, peeled and thinly sliced (about 6 tubers)
- 2 bunches broccoli stems, trimmed and thinly sliced (about 3 cups; see Note)
- 1.5 cups heavy cream
- 2 tsp chopped fresh thyme leaves
- A pinch of freshly grated nutmeg
- 2 cups grated Gruyere (about 220 g)
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Recipes with similar ingredients: broccoli cabbage, potato, Gruyere cheese, cream, nutmeg, thyme
Cooking the dish according to the recipe:
- Preheat oven to 175°C and grease a 20x20cm baking dish.
- In a large saucepan over medium heat, melt the butter, add the garlic, and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, heavy cream, thyme, nutmeg, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Bring to a simmer over medium heat and cook, stirring, until the potatoes have absorbed some of the heavy cream and the mixture has thickened slightly, 1 to 2 minutes. Remove from heat and stir in 1 cup of Gruyere.
- Transfer the mixture to the prepared baking dish and toss to evenly distribute the potatoes and broccoli. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are tender, about 35 minutes.
- Remove the foil and continue baking until golden brown and bubbly, about 15 more minutes. Remove from the oven and let cool for 10 minutes before serving.
Note
If you don't have a full 3 cups of broccoli stems, add more potatoes.
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