Potato and broccoli au gratin. What's the difference between scalloped potatoes and au gratin potatoes? You've heard of potatoes au gratin, potato gratin and scalloped potatoes. You cannot go wrong with cheesy potatoes and broccoli and that is exactly what you will find in this slow cooker side dish recipe for Crock-Pot Au Gratin Potatoes & Broccoli.

There are basically two steps required for this recipe. How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible. You can cook Potato and broccoli au gratin using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Potato and broccoli au gratin

1. It's of side dishes.
2. You need 2 of large russet potatoes peeled and sliced thin.
3. You need 1 1/2 cup of frozen broccoli florets.
4. You need 1/4 cup of grated onion.
5. It's 2 cup of warm half and half.
6. It's 1 of salt and pepper to taste.
7. You need 3 tbsp of unsalted butter.
8. Prepare 3 cup of sharp cheddar cheese.

You can use a mandoline slicer if you have one I made this recipe first with the potatoes and it was delicious. I have been making potato au gratin by making a white sauce for years but this is easier. Peel potatoes and boil till tender. Puree potatoes in a food processor, slowly adding lowfat milk (or possibly mash them… Pour pureed potatoes over broccoli.

Potato and broccoli au gratin instructions

1. Butter a 9×13 baking dish and preheat oven to 375°. Toss potatoes, onions, broccoli and salt pepper together. Place in baking dish creating layers with cheese. Add warm half and half and butter..
2. Bake 25-35minutes. Checking after 30 mins. Potatoes should be tender, cheese bubbly and sauce thickened slightly..
3. Remove from oven and let stand for 10minutes before serving. Sauce will thicken more as it cools. Enjoy..

This broccoli gratin recipe features sage with its traditional cheese and broccoli and is a versatile side dish that fits in well with many menus. Gratin using any kind of vegetable is always considered a classic of French cooking. To be a gratin it must be a baked dish but distinctively must have a light. Au gratin potatoes are one of the greatest casseroles of all time. Tender, fluffy potatoes are bathed in a rich and creamy cheese sauce, then baked in a hot oven until bubbly and crisp.