(Lightened-up!) potato broccoli gratin

By | May 28, 2013


This recipe first appeared in the Oct. 10, 2012 edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine.

I promised you a no-bake dessert. But as I started putting the post together, I noticed that the photos of it were already resized. Weird. It was almost as if…as if I had already posted it.

So I did a quick search on the blog, and yeah. I posted it already. How embarrassing.

It makes sense, of course, that I put that dessert up long ago. After all, it ran in Binah back in November 2011, and though I don’t always put up my Binah recipes quickly, I don’t drag my feet for that long.

Except for that time I developed an easy, lightened-up potato gratin and never told you about it. The months went by, the seasons changed, and I never breathed a word about this awesome gratin that was being featured over and over in our meals.

How could I?


So I’m telling you now.

A gratin is usually (but not here!) a high-fat dish that involves heavy cream, plenty of butter, a good amount of cheese, and breadcrumbs. You can use practically any vegetable as the base, or mix and match a little. I developed this recipe as a broccoli plus two-toned-potato thing, but I’ve most often made it with just white potatoes since they’re what I tend to have on hand.

What I love most about this version of the dish is that 1% milk and a few handfuls of cheese can go such a long way. It’s because of them that the potato slices turn soft and creamy, emerging from the oven tasting rich — but without the oodles of extra calories.

The next time you have milk in the fridge and potatoes in the veggie bin, give this dish a whirl. It’s a keeper around here.

One year ago: Stove top popcorn


stephanie/the kosher foodies on May 28, 2013 at 9:21 pm.

i love gratins! this is such a great adaptation for a lighter summer meal.


Ofira on May 29, 2013 at 1:07 am.

Great! Potatoes were on sale this week… $1.00 for a five pound bag and I have broccoli in the fridge. Can’t wait to make this, thanks for posting!


Rena on May 30, 2013 at 7:35 pm.

Looks like a great weeknight meal! Will be sure to try this one next week!


rimone on October 13, 2013 at 6:12 pm.

This looks yummy! Do you bake it open or closed?


Tali Simon on October 14, 2013 at 8:33 am.

Uncovered. In general, if I don’t specify it means uncovered. But I’ll add it here to be clear. Thanks!


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