Creamy Potato and Broccoli Gratin
This creamy potato and broccoli gratin recipe is one of the most popular recipes on Winosity. It makes sense. It’s easy to make and is super tasty. It’s a twist on the classic potatoes au gratin or scalloped potatoes. The broccoli makes it just a bit healthier though.
Who doesn’t love potatoes and cheese? Your family and friends will delight in this little broccoli gratin casserole. It’s one of those dishes that, if placed on the table steaming, will generate oooh and aaahs.
You can sprinkle crispy bits of bacon or prosciutto to add more umami flavor and texture to the dish. And you can also add fresh herbs such as basil, oregano, and rosemary to add some aroma and flavor.
As written, the recipe calls for Swiss cheese. This cheese will add a nice nutty flavor to the dish. But, you can use other soft cheeses that you like. Goat milk cheese or sheep’s milk cheese would be great in this.
You don’t want mashed potatoes in this dish. You want to have distinct pieces of potato throughout the baking dish. Use a starchy potato like a Yukon Gold, Russet, or Idaho. They’ll get creamier as they come in contact with the liquids in the dish. The potatoes will be soft and tender but will still hold together.
Storing and Heating a Casserole
This is the kind of recipe you can make in big batches and freeze. You can store it in one large baking dish in the freezer. Or, put it in separate small containers to eat and snack on as needed. You can keep this tasty casserole for about three months in the freezer.
This potato and broccoli gratin will last in the fridge for up to one week. You don’t want to store this casserole any longer than that because of the dairy. The cheese and the milk will spoil on you.
Put it in the oven for a few minutes to warm it up. About 15 minutes will do. If you want to get the crispiness back, finish it on the top rack with the broiler on for about three minutes. Using the broiler is a delicate exercise. So, watch it cooking through the oven door.
You can mocrowave this dish. But, the results won’t be as nice. The cheese will get oily. And, the dish will by mushier overall. That’s why we suggest you take the 15 minutes to heat it up in the oven. You’ll thank yourself later.
What’s the Difference Between Au Gratin and Gratin?
Technically, this dish is both. Gratin refers to the crispy baked top you get on casseroles like this one. So, au gratin means with a crispy top. So, you’ve got a casserole au gratin here.
In this recipe, the crispy top is achieved with the cheese. But, you can add bread crumbs, fried onions, or tater tots to get that crispness we all love.
What Can I Eat With Potato and Broccoli Gratin?
This recipe is a side dish as written. So, I’d pair it with another meat-heavy dish. If you’ve added bacon to this dish, I’d pair it with another pork dish. Have a look at our pork dishes here.
Another great suggestion is lamb. This lamb meatball recipe is one of the juiciest meatballs I’ve ever eaten. It’s based on a Leah Chase recipe, the queen of Creole cuisine. But there’s lamb and pork in my version.
But you can also just add ground beef or ground chicken or even ground pork to this casserole and serve it as a main dish. It’s quite a versatile recipe.
Wine Pairing With Potato and Broccoli Gratin
These are the highest rated Valpolicella wines under $30 per bottle. They would all make a great pairing with this dish.
The red wine known as Valpolicella is named after the region in Northern Italy where it’s produced. Typically, three grape varieties are used to make it: Corvina Veronese, Rondinella, and Molinara. This wine is bright, medium- to light-bodied, and fresh, with a ruby color and vivid flavors of strawberry, raspberry, and sour cherry, with a touch of spice.
Valpolicella is a good alternative to Pinot Noir or Beaujolais, and pairs well with poultry, salmon, seafood stew, and charred vegetables like the broccoli in this dish. These are normally the most affordable of the Valpolicella wines, and they are good for everyday drinking.
This potato & broccoli gratin can be paired with light red wines when served for dinner. Or, you can serve it with white wines if you’re serving a lighter meal.
Today, we are focused on red. Have a look at our suggestions below. These are lighter red wines that won’t overpower this dish. These are light and fresh wines with red fruit flavors such as strawberry and cherry.
- Young Red Burgundy
- Oregon Pinot Noir
- Santa Barbara County Pinot Noir
- Beaujolais Nouveau
- Red Bardolino
- Red Valpolicella