In Germany they say that the only disadvantage of beer is that you can’t gratinate it with cheese 😉 But it’s true… all dishes that are topped with cheese taste better! If you’re not convinced yet, make this delicious potato and broccoli gratin with Gorgonzola.
The “gratin” is a culinary technique, which originated in French cuisine and in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, and/or butter. A gratin is baked or cooked under an overhead grill in the oven to form a golden crust on top and is traditionally served in its baking dish.
Usually, potatoes are always part of the dish. You can also add other ingredients such as broccoli and gorgonzola in this case.
The sauce is made with cream, milk, or a combination of both. If you use only milk, it is advisable to add some flour as well to thicken the sauce a bit.
Regardless of what is healthy and what is not, the rule “the more the better” definitely applies to dishes that are topped with cheese, such as this potato and broccoli gratin with Gorgonzola.
Potato and Broccoli Gratin with Gorgonzola
Ingredients
- 500 g potatoes
- 1 broccoli (≈ 400 g)
- 250 g Gorgonzola or other blue cheese
- 250 ml Cooking cream
- 100 ml Milk
- 20 g Butter
- 200 g Cheese (I used Mozzarella and Emmental)
- Salt, Pepper, Nutmeg, Thyme
Directions
- Wash the potatoes, peel them and cut them into 2-3 mm thick slices.
- Put 1-1.5 litres of water on to boil and boil the potatoes in it for about 10-15 minutes. They should be about 80-85% cooked.
- During this time, wash and clean the broccoli and divide into florets.
- Remove the potatoes from the boiling water and place them in a bowl of cold water.
- Add the broccoli to the boiling water and cook for 3-4 minutes.
- Immediately afterwards, remove the broccoli florets and place them in cold water with ice. This will not only stop the cooking process, but let the broccoli retain its beautiful green colour.
- In a saucepan over medium heat, whisk together the cream and milk.
- When it starts to simmer, add 2/3 of the gorgonzola in small pieces.
- Stir until the cheese softens and the mixture has on a homogeneous consistency.
- Season with salt, pepper, nutmeg and a a sprinkle of thyme. Simmer for a few minutes over low heat, stirring regularly.
- Preheat the oven to 200°C (top/bottom heat).
- In the meantime, grease a baking dish with butter.
- Add the potatoes and season with salt.
- Arrange the broccoli florets on top, as well as the remaining blue cheese in small pieces.
- Pour the sauce over the dish and sprinkle with the cheese.
- Bake the gratin for about 20 minutes until nicely browned.
Ingredients needed for the gratin. 
Spread the potato slices and broccoli florets in the casserole dish. 
Add the remaining blue cheese in small pieces. 
Pour the sauce over the dish. 
Sprinkle with cheese. 
Bake the gratin until nicely browned.
If you liked the recipe for potato and broccoli gratin with Gorgonzola, you might also like this delicious leak and potato strudel with cream sauce.
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Very nice write-up. I definitely love this website. Stick with it!
Hello Pablo,
sometimes a kind word is all one needs, thank you for your comment!
Love,
Anna