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Broccoli, Leek & Potato Gratin

with Buttery Panko Topping

Cooking time

45 minutes

Servings

2/4

Calories

650 /serving

The big picture is pure cheesy delight. But it’s the little things that make this a true vegetarian success story: a touch of Dijon mustard in the creamy sauce, a sprinkle of fresh parsley between the layers, a crackle of butter-toasted panko on top.

We will send you:

  • 14g Parsley
  • 75g Sliced leeks
  • 1 Head of broccoli
  • 450g Potatoes
  • 30g Panko
  • 20g All-purpose flour
  • 15ml Dijon mustard
  • 200ml Milk
  • 60g Grated aged cheddar

Contains: Milk • Mustard • Sulphites • Wheat

You will need:

2 Medium pots
Peeler
Strainer
2 or 4 tbsp Butter
Oil
Whisk
Salt & pepper (S&P)
Medium baking dish
Sheet pan
Total Fat
28 g
Saturated Fat
15 g
Sodium
650 mg
Total Carb
80 g
Sugars
11 g
Protein
24 g
Fibre
10 g
Preparation
a picture
Boil the potatoes & broccoli

  • Preheat the oven to 400°F. Bring a medium pot of salted water to a boil.

  • Peel and thinly slice the potatoes.

  • Cut the broccoli head into bite-size florets.

  • Add the potatoes to the pot of boiling water and boil, 8 to 10 min., until tender.

  • In the last 2 min., add the broccoli.

  • Drain the potatoes and broccoli.


a picture
Toast the panko

  • Meanwhile, in a second medium pot, heat 1 tbsp butter (double for 4 portions) on medium-high.

  • Add the panko and toast, stirring often, 1 to 2 min., until golden brown.

  • Transfer to a small bowl and reserve the pot.


a picture
Make the sauce

  • In the same pot, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium.

  • Add the leeks and sauté, 2 to 3 min., until fragrant.

  • Add the flour and cook, stirring constantly, 30 sec. to 1 min., until it forms into a paste.

  • Add the milk and mustard. Cook, whisking often, 1 to 3 min., until thickened and no lumps remain.

  • Off the heat, whisk in the cheese and ⅓ cup water (double for 4 portions) until the cheese is melted and the sauce is combined; season with S&P.


a picture
Assemble & bake the gratin

  • Roughly chop the parsley leaves and stems. 

  • Grease a medium baking dish with oil.

  • Assemble the dish by layering the potatoes, broccoli, ¾ of the parsley and S&P.

  • Pour the sauce over the gratin.

  • Top the final layer with the panko.

  • Place the gratin on a sheet pan and bake, 10 to 15 min., until golden.

  • Let sit for 5 to 10 min. before serving.


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Plate your dish

  • Divide the gratin between your plates.

  • Garnish with the remaining parsley. Bon appétit!


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