Cheesy Potatoes Au Gratin with Broccoli
Serving Size / Yield
- 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
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.