Italian Broccoli Potato Gratin Recipes

EASY PARMESAN AU GRATIN BROCCOLI RECIPE (ITALIAN STYLE)

Steps:

• Steam or boil broccoli in salted water. You can leave them a bit crispy and not fully cooked.
• Scoop the broccoli and place in baking tray which you have previously greased with olive oil.
• Mix the breadcrumbs, grated Parmesan cheese, lemon zest, salt and spread on top of the broccoli.
• Drizzle all with extra virgin olive oil and place in preheated oven to 200 C (350 F) and bake for 15-20 min or until you notice that you are getting golden brown crust.
• Serve hot.
• Additionally you can add some lemon juice for that extra lemon flavor.

BROCCOLI GRATIN

Steps:

• Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
• Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
• Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
• Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
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BROCCOLI POTATO GRATIN

Steps:

• In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
• Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
• Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid.
• Return vegetables to saucepan & mash with a potato masher, adding some reserved cooking liquid if mixture seems dry.
• Stir in nutmeg, 1/4 cup Parmesan,salt and pepper.
• Spread vegetable mixture in a shallow, broiler-safe 1- to 1 1/2-quart baking dish; sprinkle with remaining Parmesan.
• Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
• Serving size = 1/2 cup.