Category: main
Yield: 6 servings
Calories/serving: 450
Preparation time: 90 minutes
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Ingredients
- 1 head broccoli, cut into florets
- 4 russet potatoes, peeled and sliced thin
- 2 cups swiss cheese, grated
- 1 onions, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1/4 cup white flour
- 2 cups 2% milk
- 1 cup chicken broth
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
Directions
Preheat the oven to 375°F (190°C).
Bring a pot of salted water to boil. Add broccoli florets and cook for 2-3 minutes until just tender. Drain and set aside.
In a skillet over medium heat, add 1 tablespoon of vegetable oil. Add the sliced potatoes and cook until they start to turn golden, about 7 minutes. Season the potatoes with salt, garlic powder, and cayenne pepper. Once cooked, remove from heat.
In the same pot used for broccoli (now empty), melt butter over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
Stir in white flour and cook for another minute to make a roux.
Gradually whisk in the milk and chicken broth. Bring to a simmer while stirring frequently until the sauce thickens.
Add half of the grated Swiss cheese, ground nutmeg, ground black pepper, and dried thyme. Stir until cheese is melted and the sauce is smooth.
Remove the sauce from the heat and fold in the blanched broccoli florets. Mix until the broccoli is evenly coated with the sauce.
In a greased oven-safe dish, create an even layer using the spicy potato slices.
Pour the broccoli and cheese sauce mixture over the potato layer in the dish.
Sprinkle the remaining Swiss cheese over the top of the broccoli mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from oven and allow to cool for 5-10 minutes before serving.
Ingredients
- 1 head broccoli, cut into florets
- 4 russet potatoes, peeled and sliced thin
- 2 cups swiss cheese, grated
- 1 onions, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1/4 cup white flour
- 2 cups 2% milk
- 1 cup chicken broth
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
Category: main
Yield: 6 servings
Calories/serving: 450
Preparation time: 90 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F (190°C).
Bring a pot of salted water to boil. Add broccoli florets and cook for 2-3 minutes until just tender. Drain and set aside.
In a skillet over medium heat, add 1 tablespoon of vegetable oil. Add the sliced potatoes and cook until they start to turn golden, about 7 minutes. Season the potatoes with salt, garlic powder, and cayenne pepper. Once cooked, remove from heat.
In the same pot used for broccoli (now empty), melt butter over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
Stir in white flour and cook for another minute to make a roux.
Gradually whisk in the milk and chicken broth. Bring to a simmer while stirring frequently until the sauce thickens.
Add half of the grated Swiss cheese, ground nutmeg, ground black pepper, and dried thyme. Stir until cheese is melted and the sauce is smooth.
Remove the sauce from the heat and fold in the blanched broccoli florets. Mix until the broccoli is evenly coated with the sauce.
In a greased oven-safe dish, create an even layer using the spicy potato slices.
Pour the broccoli and cheese sauce mixture over the potato layer in the dish.
Sprinkle the remaining Swiss cheese over the top of the broccoli mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from oven and allow to cool for 5-10 minutes before serving.
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