Potato and broccoli au gratin. On high heat, cover and heat until boiling. Bring a saucepan of water to the boil and add the potatoes. Drain, chop and add to the onion.
Rinse potatoes under cool water after slicing to remove excess potato starch.
Sprinkle half of the salt and pepper over potatoes and broccoli.
Evenly sprinkle potato chip crumbles on top.
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
- It's of side dishes.
- You need 2 of large russet potatoes peeled and sliced thin.
- Prepare 1 1/2 cup of frozen broccoli florets.
- You need 1/4 cup of grated onion.
- You need 2 cup of warm half and half.
- You need 1 of salt and pepper to taste.
- It's 3 tbsp of unsalted butter.
- It's 3 cup of sharp cheddar cheese.
In a saucepan over medium heat, steam the broccoli until still slightly crisp. Arrange the broccoli around the edges of potatoes and garnish with optional pimiento or pepper. Add potatoes, ham and broccoli to sauce; stir gently to coat. Wash the potatoes and peel off all of the skin.
Potato and broccoli au gratin step by step
- 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..
- Bake 25-35minutes. Checking after 30 mins. Potatoes should be tender, cheese bubbly and sauce thickened slightly..
- Remove from oven and let stand for 10minutes before serving. Sauce will thicken more as it cools. Enjoy..
Layer half of the potatoes in the prepared baking dish and pour over half of the broccoli cheddar sauce. Top the sauce with the remaining potatoes, and remaining sauce. Wrap each potato tightly with foil. Add the broccoli to the sauce; fold to coat. In a large saucepan, melt butter over low heat.