Potatoes and broccoli from the oven
This lovely vegetarian dish is one of my favorite childhood dishes, we almost ate it every fortnight. One of our dear friends was vegetarian and came for dinner every Monday evening. My mother, who grew up with the standard Dutch dinners of potatoes, veggies, and some meat on the side, found it challenging at times. So she tried her best to find as many vegetarian dishes as she could. Some were almost inedible, but most were just beyond tasty. And out of all those dishes, this broccoli gratin is my all-time favorite.
What is a gratin?
It’s called broccoli gratin because you top the dish with grated cheese, it comes from French gratter which means to grate. And any dish that is topped with breadcrumbs or grated cheese will be called a gratin. The most well known version of a gratin dish is the potato au gratin. But that is a side dish, and because of the broccoli added in this recipe, you can serve this as a vegetarian main course.
Broccoli why is it so good for you?
We all know that broccoli is one of the best veggies out there, but what exactly makes it so healthy. Well, it contains a nice combination of calcium, potassium, magnesium, and vitamin K which all contribute to bone health. Which makes it the perfect veggie for children and the middle-aged ladies dealing with osteoporosis. But it’s not just good for your bones, because it’s also really good for your eyes on account of the vitamins A, C, and E. And who doesn’t want strong bones and eyes, but if you thought that was all broccoli is good for then think again. For it also has plenty of iron, B vitamins and if you gently steam it even retains vitamin C. You need vitamin C to properly absorb the iron in the broccoli, so not boiling it into oblivion would be best.
And did you know that 2 spears or 80 gr of broccoli count as 1 of your 5 a day?
Tips and tricks for this broccoli gratin
First off, I turn on the oven to preheat. Next I always first peel and slice the potatoes while the water is heating up in the pan. Then add them to the boiling water. While those are cooking I cut up the broccoli and give them a rinse, I tend to be ready just as the potatoes are done. Finally, I mix the egg and cream while waiting on the broccoli to cook. Sometimes I have a bit of time left before the broccoli is done and can grate some cheese too. That way the broccoli gratin is ready to go into the oven as soon as the oven is done preheating.
Don’t have cream for the recipe then use some yoghurt mixed with a bit of milk, I do it all the time when I forget to get some cream. It changes the taste slightly by adding a slight tangy taste to it, but it isn’t overpowering.
Some days when I want to be extra decadent I add some extra cream and an egg. It makes the whole dish that bit richer in taste, and I just love that eggy cream mixture. It’s nowhere near necessary, and it can overpower the broccoli and potatoes a bit when you add it. But like I said, it’s more for those days you feel like a bit extra.
Want more vegetarian recipes:
Comforting cheesy cauliflower pie
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Vegetarian broccoli gratin
Ingredients
- 1 head broccoli 500 gr
- 800 gr potatoes
- 200 ml cream
- 200 gr cheese cheddar
- 2 eggs
- salt & pepper to taste
Instructions
- Preheat the oven to 200 C or 400 F
- Peel and the potatoes and cut the potatoes into 1,5 cm or half inch slices. Then cook for 5 minutes in boiling water, once done scoop them out and let them cool for a bit.
- Cut the broccoli into equal sized florets and cook them in boiling water for 5 minutes or until slightly tender, then scoop them out and let cool for a bit.
- Beat the cream with the eggs and season to taste with some salt and pepper.
- Arrange the potatoes around the sides and bottom of the oven dish, then place the broccili florets on top of the potatoes.
- Pour the cream mixture over the broccoli and potatoes, then sprinkle the cheese on top.
- Put the oven dish into a preheated oven and bake for 40-45 minutes.
