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
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.
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.
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.
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.
Plate your dish
- Divide the gratin between your plates.
- Garnish with the remaining parsley. Bon appétit!
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Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
