Gratin potatoes are a great way to eat potatoes. This recipe is a vegetarian-friendly one that takes gratin potatoes to all new heights. Asiago and Parmesan cheese provide the cheesy goodness, while broccoli adds extra nutrition.
If you're like many parents, you struggle getting your kids to just eat their vegetables. Broccoli can be a definite challenge among veggies. By mixing broccoli in with this recipe, your kids won't even notice it's there! Even if they happen to notice, they won't care as much since it will be mixed in with cheese and potatoes.
You'll be using the crockpot to cook this dish. Depending on your preference and how much time you have, you can either cook it on high or low. Since there isn't any meat in this dish, you don't need to worry about giving it enough time to get tender.
On low, this dish will cook in about seven to nine hours. On high, it will take about five to six hours. If you want this to be an all-day meal, set your crockpot to low. If you need it done quickly, high is your friend. We recommend the low setting if you don't have a preference, but either way this recipe will turn out great.
Gratin Potatoes with Asiago Cheese and Broccoli
Ingredients:
2 tablespoons olive oil
6 medium baking potatoes, peeled and thinly sliced
1 small (approx. 10 ounce) package frozen broccoli florets
1 cup grated Asiago cheese
1 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 cups heavy cream
Directions:
1. Boil potatoes over medium heat, uncovered for about 10 minutes (until partially done, still firm in center).
2. Drain and rinse potatoes in cold water and set aside.
3. Pour olive oil into crockpot. Layer one fourth of potatoes on bottom of crockpot.
4. Layer one fourth of broccoli florets over the potatoes.
5. Top with one fourth of the Asiago cheese and one fourth of the Parmesan cheese.
6. Sprinkle salt and pepper evenly on top.
7. Repeat layers: potatoes, broccoli, cheeses. Slowly pour the cream over everything.
8. Cover; cook on LOW 7 to 9 hours or on HIGH 5 to 6 hours.