Recipe courtesy of Food Network Kitchen

Creamy Broccoli Stem Gratin

Name: Creamy Broccoli Stem Gratin
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons unsalted butter, plus extra for buttering the baking dish; 1 large clove garlic, minced; 1 1/4 pounds Yellow Finn or Yukon Gold potatoes, peeled and thinly sliced (about 6); 2 bunches broccoli stems, peeled and thinly sliced (about 3 cups; see Cook's Note); 1 1/2 cups heavy cream; 2 teaspoons chopped fresh thyme leaves; Pinch freshly grated nutmeg; Kosher salt and freshly ground black pepper; 2 cups grated Gruyere (about 8 ounces)

Getting reviews...

This creamy casserole is clever and thrifty -- it's the perfect place to add all those broccoli stems that would otherwise be discarded. Invest in a Y-shaped peeler for cleaning up the stems -- it will make the prep go faster.

Level: Easy

Total: 1 hr 25 min
Active: 40 min

Yield: 6 servings

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Ingredients

2 tablespoons unsalted butter, plus extra for buttering the baking dish

1 large clove garlic, minced

1 1/4 pounds Yellow Finn or Yukon Gold potatoes, peeled and thinly sliced (about 6)

2 bunches broccoli stems, peeled and thinly sliced (about 3 cups; see Cook's Note)

1 1/2 cups heavy cream

2 teaspoons chopped fresh thyme leaves

Pinch freshly grated nutmeg

Kosher salt and freshly ground black pepper

2 cups grated Gruyere (about 8 ounces)

Directions

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Watch how to make this recipe.

Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
Melt the butter in a large saucepan over medium heat, add the garlic and cook, stirring, for 30 seconds. Add in the potatoes, broccoli stems, cream, thyme, nutmeg, 1/2 teaspoon salt, and a few grinds of pepper. Bring to a boil over medium-high heat and cook, stirring, until the potatoes have absorbed some of the cream and the mixture thickens slightly, 1 to 2 minutes. Remove from the heat and stir in 1 cup of the Gruyere.
Transfer the mixture to the prepared baking dish and shake to distribute the potatoes and broccoli evenly. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are fork-tender, about 35 minutes. Uncover and continue to bake until brown and bubbly, about 15 minutes more. Remove from the oven and let cool 10 minutes before serving.