Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
234 K 3.8/5 (54 reviews)
2 hours 1 min.
Easy
18 people
7 IngredientsLast modified on: September 16th 2024
For 18 people, you will need:
- 1
4 lb + 9.9 oz potatoes - 2
3 lb + 4.8 oz broccoli - 3
1 lb + 10.4 oz bechamel sauce - 4
2.2 oz butter - 5
10.6 oz grated cheese - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 30 min.
All in all: 2 hours 1 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 40 min.
Peel and cook 4 lb + 9.9 oz potatoes in a pan of salted water.
Stage 2 - 10 min.
When they are tender (check by piercing with a knife: the blade should pass through to the middle easily), drain and, when completely cooled, cut into pieces and spread evenly in a buttered gratin dish.
Preheat the oven to 200°C (390°F).
Preheat the oven to 200°C (390°F).
Stage 3 - 35 min.
Prepare 3 lb + 4.8 oz broccoli (see how to do this here) and lay evenly over the potatoes.
Stage 4 - 3 min.
Spread the 1 lb + 10.4 oz bechamel sauce over the top.
Stage 5 - 3 min.
Finish by scattering 10.6 oz grated cheese and bake in the oven for about 30 minutes...
Stage 6 - 30 min.
...until the top is nicely browned. You can put the dish under the grill briefly to finish browning.
Remarks
For the grated cheese, I advise you to try a mature Cheddar, which gives an excellent flavour.
Keeping: After cooking, a few days in the fridge. .
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 250 RDI=100 % | 820 RDI=80 % | 400 RDI=60 % | 5,240 RDI=260 % | 21,920 RDI: 260 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=2 % | 8 RDI=1 % | 110 RDI=6 % | 470 RDI: 6 % |
| Per person | 10 RDI=5 % | 50 RDI=4 % | 20 RDI=3 % | 290 RDI=20 % | 1,220 RDI: 20 % |
How much will it cost?
- For 18 people : 12.80 €
- Per person : 0.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Gratin "grilled inside", Gratin with Parmesan flavours, Bourguignon potatoes , Real home-made chips* , Crème de foie gras, ... See them all 83
Broccoli
Like these other recipes: How to prepare broccoli, Sautéed Green Vegetables in pan, Sautéd broccoli with ham, Quartet of brassicas with cream , Leek and broccoli "à la flamande", ... See them all 11
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Stuffed artichokes au gratin, Scallops au gratin, Mornay Sauce, Grilled ham and bechamel sandwiches, ... See them all 31
Grated cheese
Like these other recipes: Thin spinach and potato tart, Spinach on toast with bechamel, Cauliflower and chickpea purée, Mushroom Pancakes au Gratin, French onion soup, ... See them all 73
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011759 K3.5 8 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016460 K4.4 7 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.44 M 14.8 1 hour 15 min.
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.December 20th 2010264 K4.5 2 hours 5 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).December 21th 2020409 K5 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.