Italian Broccoli Potato Gratin

Name: Italian Broccoli Potato Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs fresh broccoli florets; 2 lbs red potatoes, cut into 1-inch pieces; 4 -5 garlic cloves, well minced; 2 cups heavy cream; 1 egg yolk, lightly beaten; 1/2 teaspoon basil; salt; pepper; 4 roma tomatoes, sliced thin; 1 cup shredded parmesan cheese or 1 cup swiss cheese

Submitted by *Parsley*

"A little more "exciting" than the usual broccoli gratins. NOT diet food."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 6-8

ingredients

2 lbs fresh broccoli florets
2 lbs red potatoes, cut into 1-inch pieces
4 -5 garlic cloves, well minced
2 cups heavy cream
1 egg yolk, lightly beaten
¹⁄₂ teaspoon basil
salt
pepper
4 roma tomatoes, sliced thin
1 cup shredded parmesan cheese or 1 cup swiss cheese

directions

Preheat oven to 350. Grease a 13 x 9 casserole dish; set aside.
Steam or boil the broccoli and potatoes until fork-tender (can do them together if you give the potatoes about a 4-5 minute head start in the pot). Drain.
Place the cooked drained broccoli and the potatoes in the prepared casserole.
Spread the roma tomato slices over the top.
In a bowl, whisk together the minced garlic, heavy cream, beaten egg yolk, basil and salt and pepper to taste. Mix everything very well; evenly pour over the mixture in the casserole.
Sprinkle the cheese over top.
Bake at 350 for about 30 minutes.
Cover the entire top with grated cheese and bake in the oven at 350F for about 30 minutes. Serve hot.