Iíve been browsing lots of recipes and food blogs lately, so it only made sense that I document our meal the other night. I have to make dinner anyway, right?
A while ago there was a food item on a plate of leftovers from my church MOPS group which I volunteer at that I loved. It was a sort of a hard boiled egg casserole or salad with this cheesy stuff on top and it was just so amazing. I ate it cold, but I couldnít tell if it was intended to be served hot. Weeks later, there was a day when I couldnít stop thinking about it and really wanted it for dinner. Finally, I googled it and found what looked like my dish, Hard-Boiled Egg Casserole
. I had to make it right away. I even went to the store and got Half and Half and Gruyere cheese instead of substituting milk and parmesan or something. It was not only wonderful, but exactly what Iíd had!
What I found, though, was that I liked the sauce even better on my broccoli than I did on the eggs. So the dinner that I made was based on that. I halved the sauce recipe and used that for this dish.Potatoes and Broccoli Au Gratin
based on Hard-Boiled Egg Casserole
* 2 TB butter
* 2 TB flour
* 1 cup half-and-half
* 1/2 cup grated gruyere cheese
* grated parmesan cheese (I actually used a cheese blend)
* dill (I use dried)
* Trader Joeís Aioli Garlic Mustard Sauce (or mustard and garlic powder)
* small-medium red potatoes (or any potatoes, really)
* broccoli (fresh or frozen should be fine, I used frozen)
* deli sliced ham or leftover ham (0ptional)
Wash your potatoes and poke holes in them with a fork. I put them in my casserole dish and then microwaved them. I used the ďbaked potatoĒ button, but if you donít have one, just microwave them for a few minutes.
Seriously, it seems like my potatoes are always undercooked if I donít precook them except in a few situations. When I saw that my grandmother microwaves her potatoes before making scalloped potatoes and ham, doors opened in my mind. I guess you could also boil them first.
Meanwhile, start making the sauce. Itís basically a sort of a roux, so if youíve made macaroni and cheese from scratch youíre ahead. Melt the butter in a saucepan and add in the flour. Cook and stir until it makes a sort of paste. Add a little more flour if you need it.
Add the half-and-half gradually as you stir until it starts thickening. Add in salt, pepper, and dill to taste. I didnít measure these, I probably used 2-3 shakes of sea salt, 4-5 grinds of pepper, 2-3 shakes of dill. If you donít have/like dill you can safely leave it out or replace it with something you have/like. Parsley, maybe?
Add the garlic mustard sauce (or garlic powder and mustard). I didnít measure this either, I just put in a dab so maybe 1/4-1/2 teaspoon. Add in the gruyere cheese and stir until melty and wonderful.
Take your potatoes out of the dish and cut them up to your desired size. Most of mine were sort of rounds, but you could cut them up more and make cubes. Butter your dish and lay about half of the potato pieces out on the dish. Scatter your broccoli amongst the potatoes(I used frozen broccoli and just put it in frozen). If you want ham, cut it up into small pieces and scatter about half on top of the potatoes and broccoli. Pour/spread about half of the sauce on top. Scatter the rest of your potatoes, broccoli, and ham on top and pour on the rest of the sauce. Top with parmesan cheese and a few more grinds of pepper if you like.
Bake at 375įF for about 20 minutes.
I neglected to take a picture of it after it came out of the oven before it was attacked, but hereís a portion of it. When I was putting the casserole together I thought it didnít look like enough sauce but it tasted great and I didnít feel like it was lacking in sauce. You could double the sauce and coat the potatoes more if you want it really saucy, but I donít think it needed it.
Also posted on my blog