Cheesy Potatoes Au Gratin with Broccoli

Cheesy Potatoes Au Gratin with Broccoli


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What is better than potatoes baked with whole wheat flour, skim milk, and reduced fat cheddar that you can enjoy guilt-free? Adding broccoli florets for a colorful, nutritious crunch in the creamy, cheesy sauce.

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Time needed

15-20 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • 3 Tbs. Unsalted Butter
  • 3 Tbs. All-Purpose Whole Wheat Flour
  • 1 1/2 C. 2% Milk
  • 1 1/2 tsp. Kosher Salt, plus additional to taste
  • 1/8 tsp. Ground Nutmeg
  • Ground Black Pepper, to taste
  • 1 16 oz. package Frozen Broccoli Florets, thawed for 30 minutes
  • 1 C. Reduced Fat Shredded Sharp Cheddar Cheese, divided

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Preheat the oven to 450 degrees. Grease an 8x8" baking dish with nonstick cooking spray.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk until smooth. Cook mixture, stirring continuously, for 1 minute. Add 2% milk, 1 1/2 tsp. kosher salt, and nutmeg to saucepan. Bring sauce to a boil, whisking continuously. Reduce heat to low and let sauce simmer until thickened, stirring occasionally. Season sauce with pepper. Remove from heat and set aside.
Place the broccoli florets into a microwaveable bowl or steamer bag. Season with salt. Cook in microwave on high heat for 1 1/2-2 minutes until florets are crisp. Layer florets on the bottom of the prepared baking dish. Sprinkle the florets with 1/2 cup of the shredded cheddar, and pour the sauce over them. Cover with the remaining 1/2 cup of cheese. Bake for 20 minutes until golden-brown.

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