I’m so happy to share this Cheesy Broccoli and Potato Gratin recipe with you because it is warm, creamy, and so comforting. This dish has soft sliced potatoes, tender broccoli, and a rich cheese sauce that melts into every layer. It is simple enough for beginners, but it feels special and cozy on the table. It works perfectly as a side dish, but it can easily become the star of dinner too.
Level: Easy
Total Time: about 1 hour 25 minutes
Prep Time: about 15 minutes
Cook Time: about 1 hour 10 minutes
Yield: about 5 to 6 servings
Course: Side Dish
Cuisine: International
I still remember the first time I made this gratin at home, and my kitchen instantly smelled like comfort food. There is something so nice about warm potatoes, creamy sauce, and bubbly cheese all baked together.
This recipe is beginner friendly, so you do not need to feel nervous about it. We make a simple white sauce, layer it with potatoes and broccoli, then bake everything until golden and cozy.
It is perfect for cooler days, family dinners, or even packed lunches the next day because it tastes just as good after reheating.
How to Make Cheesy Broccoli and Potato Gratin
This dish is creamy, cheesy, and full of cozy flavors. Here’s how it all comes together:
• Make a simple béchamel sauce with butter, flour, milk, and spices
• Stir in cheese so the sauce becomes rich and smooth
• Slice the potatoes into thin, even pieces
• Cook the potatoes and broccoli until just tender
• Layer everything in a baking dish with sauce and cheese
• Add mozzarella and Parmesan between the layers
• Bake covered until the potatoes are fully soft
• Uncover at the end for a golden, bubbly top
It is an easy baked dish that feels warm, filling, and perfect for sharing.
Ingredients
• 55g unsalted butter
• 50g plain flour
• 500ml milk
• 1 teaspoon salt
• Nutmeg (a small pinch, to taste)
• 25g grated Parmigiano Reggiano or Parmesan (for the sauce)
• 563g floury potatoes, peeled and thinly sliced
• 200g broccoli (fresh or frozen)
• 40g grated Parmigiano Reggiano or Parmesan (for layering)
• 60g grated mozzarella
• Black pepper (optional)
• 3 tablespoons olive oil (for drizzling on top)
Directions
- Start the Cheese Sauce:
- Melt the butter in a pot over low heat.
- Add the flour and stir quickly to form a smooth paste.
- Add the Milk and Seasoning:
- Slowly pour in the milk while whisking.
- Add salt and a pinch of nutmeg, and keep stirring so it stays smooth.
- Thicken the Sauce:
- Cook on low heat for about 7 minutes, stirring often.
- The sauce is ready when it coats the back of a spoon.
- Stir in Some Cheese:
- Add half of the grated Parmesan into the sauce.
- Stir until it melts and taste for enough salt.
- Prepare the Potatoes:
- Peel and slice the potatoes into thin, even slices.
- Boil them in lightly salted water for about 7 minutes, then drain.
- Prepare the Broccoli:
- If using fresh broccoli, boil it for about 8 minutes.
- If using frozen broccoli, thaw it in the microwave for about 6 minutes.
- Roughly chop it, making sure the stems are cut small.
- Preheat the Oven:
- Heat your oven to 200°C / 392°F.
- Get a casserole dish ready for layering.
- Layer the Gratin:
- Spread a few spoonfuls of sauce on the bottom of the dish.
- Add a layer of potatoes, then broccoli, then a sprinkle of mozzarella and Parmesan.
- Add a little black pepper if you like.
- Repeat the Layers:
- Keep layering sauce, potatoes, broccoli, and cheese until everything is used up.
- Finish the Top:
- The final layer should have sauce, Parmesan, and mozzarella on top.
- Drizzle olive oil over the surface.
- Bake Until Golden:
- Cover with foil or a lid and bake for about 45 minutes.
- Pierce with a knife to check that the potatoes are fully soft.
- Uncover and bake for about 7 more minutes until golden brown.
- Cool and Serve:
- Let it cool a little so it can set.
- Serve with extra Parmesan and a sprinkle of black pepper if you want.
Process Details
• Making the Béchamel Sauce: Stirring slowly helps the sauce stay smooth and creamy without lumps.
• Adding Cheese to the Sauce: Parmesan melts into the sauce and gives it a rich, salty flavor.
• Cooking the Vegetables First: Boiling the potatoes and broccoli helps them bake evenly without staying hard.
• Layering for the Best Texture: Repeating layers makes sure every bite has sauce, veggies, and cheese.
• Baking Covered First: Covering traps steam so the potatoes cook through fully.
• Browning at the End: Uncovering gives you that bubbly, golden cheesy top.
Tips for Success
• Slice the potatoes thinly so they cook evenly.
• Stir the sauce often while it thickens so it does not stick or form lumps.
• Cover the sauce when finished so a skin does not form on top.
• If the sauce gets too thick, stir in a splash of milk to loosen it.
• Chop broccoli stems small so they feel tender in every bite.
• Let the gratin cool a bit before serving, it sets as it rests.
• Taste the sauce before layering, good seasoning makes a big difference.
Serving Ideas
• Cozy Dinner Side: Serve with roasted chicken, fish, or a simple salad.
• Holiday Table Favorite: This gratin fits right in next to any festive meal.
• Lunch the Next Day: Reheat a slice for a warm and filling packed lunch.
• Extra Cheesy Option: Add a little more mozzarella on top before baking.
• Simple Comfort Plate: Enjoy it on its own with a spoon, it is that good.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to about 3 to 4 days.
• Reheating: Warm in the oven at 200°C / 392°F, covered, for about 5 to 10 minutes until hot.
• Keep It Moist: Covering while reheating helps it stay creamy and not dry out.
• Freezing: Freezing is possible, but the sauce may change texture slightly after thawing.
• Best Tip: This dish tastes amazing the next day, so leftovers are a treat.
Nutrition Info (Approximate per Serving)
• Calories: ~420
• Protein: ~15g
• Carbohydrates: ~45g
• Fat: ~22g
• Fiber: ~5g
• Sodium: ~650mg
• Sugar: ~6g
Cheesy Broccoli and Potato Gratin is the perfect cozy side dish with creamy sauce, tender vegetables, and lots of melted cheese. It is simple to make, family friendly, and always feels warm and comforting on the table.
I hope you enjoy baking this gratin as much as I do. Once you try those creamy layers and golden top, it may become one of your favorite go to potato dishes too.