CREAMY BROCCOLI STEM GRATIN
This creamy casserole is clever and thrifty -- it's the perfect place to add all those broccoli stems that would otherwise be discarded. Invest in a Y-shaped peeler for cleaning up the stems -- it will make the prep go faster.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
- Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.
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dy _ody
[email protected]This is a great recipe for a quick and easy side dish. The gratin was cheesy and flavorful, and the stems were tender.
Noman Chowdhury
[email protected]I'm not a big fan of broccoli stems, but this recipe made me a believer. The gratin was delicious and the stems were cooked perfectly.
Po 8p
[email protected]This was my first time making a broccoli stem gratin and it turned out great! The stems were tender and the cheese sauce was creamy and flavorful.
Kamilia Samman
[email protected]I made this gratin for a potluck and it was a big hit. Everyone loved it and asked for the recipe.
Osvaldo Rodriguez
[email protected]This recipe is a great way to use up leftover broccoli stems. The gratin was cheesy and flavorful, and the stems were cooked perfectly.
Carceina Ruffiin
[email protected]I'm always looking for new ways to cook broccoli stems, and this recipe is a great option. The gratin was delicious and the stems were very tender.
yeasmin tonny
[email protected]This is a delicious and easy recipe. The gratin was creamy and cheesy, and the stems were cooked perfectly.
Lee Myers
[email protected]This gratin is a great way to get your kids to eat their vegetables. The cheese sauce is creamy and flavorful, and the stems are tender.
Derrion Howard
[email protected]I love this recipe because it's a great way to use up leftover broccoli stems. The gratin is also very easy to make and it's always a hit with my family.
Peggy sue Davis
[email protected]This is a great recipe for a quick and easy side dish. The gratin was cheesy and flavorful, and the stems were tender.
tonny baraka
[email protected]I'm not a big fan of broccoli stems, but this recipe made me a believer. The gratin was delicious and the stems were cooked perfectly.
Linda Sharpe
[email protected]This was my first time making a broccoli stem gratin and it turned out great! The stems were tender and the cheese sauce was creamy and flavorful.
Sahjab Rajput
[email protected]I made this gratin for a potluck and it was a big hit. Everyone loved it and asked for the recipe.
MDFaysal Khan
[email protected]This recipe is a great way to use up leftover broccoli stems. The gratin was delicious and the stems were very tender.
Laxmi seengh seengh
[email protected]I'm always looking for ways to use up broccoli stems, and this recipe is a great option. The gratin was creamy and cheesy, and the stems were cooked perfectly.
Rational de blaq Neymar
[email protected]This dish was easy to make and turned out great. The broccoli stems were surprisingly flavorful and the cheese sauce was perfect.
Mehwish Shehzadi
[email protected]I was skeptical about using broccoli stems, but this recipe changed my mind. The gratin was delicious and the stems were just as tender as the florets.
Ayudady Hunter
[email protected]This creamy broccoli stem gratin was a hit with my family! The stems were perfectly tender and the cheese sauce was rich and flavorful. I will definitely be making this again.