Potato and Broccoli Gratin
For those in the know, I have started a new job this year. I left my job at a Prestigious University that was nearly killing me and I took a job working in a tutoring center at a community college. It has brought me so much joy to talk to students for the first time in 7 years. These students range from 18-86, from more than 100 countries, seeking education, careers, and new languages. I know I can't stay forever, but I simply have no idea how I'll ever leave.
At my old job I was too tired and depressed to make a dish dedicated for lunches. I'd mostly just eat Amy's frozen meals, which to be clear, have kept me happy and fed for years. However, I now have Mondays off, which gives me a great opportunity to make lunches for Hayley (my lover) and me to take to work! Here's one I tossed together from a few ingredients we had lying around. I based it on Jacques Pepin's cauliflower gratin. I love him so much, even when he does add V8 to his sauces like an absolute freak. Disclosure: there is no V8 in this recipe.
Potato and broccoli gratin
1 lbs potatoes (any kind), sliced 1/4 inch 3/4 cup broccoli, roughly chopped small (frozen would be great here!) 2 tbs butter 2 tbs flour 1 3/4 cup milk 1 1/2 cup grated cheese (I used gouda but literally any melting cheese would do) Salt, pepper, herbs (optional)
Boil potatoes in salted water 10-15 minutes, until fork tender. I placed a steamer basket on top of the boiling water to steam the broccoli for 3 minutes, until tender. If you don't have a steamer basket, you could keep the water from the potatoes and quickly boil the broccoli in that water. You could also place in a bowl with water, cover, and microwave until tender. Add potatoes and broccoli to a 8 or 9 inch square pan. Or any baking pan not too big. Toss in half of the cheese and stir together.
Okay listen: you can stack all the potatoes all beautiful and in a perfect layer. I did not. I just tossed the potatoes and broccoli together all higgledy-piggledy. Who cares.
You're gonna make a roux! Which will become a bechamel! This will be easy, I promise. Heat sauce pan over medium heat, then melt butter. Once melted, add the flour a bit at a time, and whisk whisk whisk! Once all flour is added, cook for another 30 seconds. You want to make sure to cook the flour until it's no longer raw. However, this is not a New Orleans roux, so we don't need to brown it. Once roux is cooked, add a splash of milk at a time, whisk whisk whisk! It may clump at first, but just keep whisking. Once the milk is added, bring to nearly a simmer, maybe a few bubbles. Cook until it thickens. Salt and pepper to taste (you'll want to add a lot of salt!), add any herbs, dried or fresh.
Preheat your broiler. Pour bechamel over the potatoes and broccoli. Sprinkle cheese over the casserole in an even layer. Broil for 3-5 minutes, until cheese and cream are browned. You can go pretty dark here, it's all flavor baby!
LAST CALL:
I warmed my milk in a sauce pan with a bay leaf, some thyme from our herb garden, and some peppercorns. Just strain it before adding to the roux. It's just an extra step, but I had time (and thyme). It'll be great without it too.
Happy munching!