A Lighter Take on a French Classic
Say hello to your new favorite comfort food! We’ve given a classic potato gratin a healthy, vibrant makeover. By swapping heavy cream for tangy Greek yogurt and packing it with nutrient-rich broccoli, we’ve created a dish that’s both incredibly satisfying and refreshingly light. The creamy potato and broccoli base is perfectly complemented by a golden, crunchy breadcrumb topping broiled to perfection. It’s an elegant side dish for a special occasion or a simple, wholesome meal on its own. Bon appétit!
Ingredients
• PREP: 15 minutes | COOK: 15 minutes | YIELD: 8 x ½-cup servings
• 1 lb / 454 g russet potatoes, peeled and cut into 1-inch pieces
• 1 lb / 454 g broccoli florets and stems, chopped
• ½ cup / 120 ml nonfat Greek yogurt
• ½ cup / 120 ml low-sodium vegetable broth
• 1 Tbsp / 15 ml extra virgin olive oil
• ½ cup / 120 ml dry whole wheat bread crumbs
• 1 tsp / 5 ml Dijon mustard
• ½ tsp / 2.5 ml sea salt
• ¼ tsp / 1.25 ml freshly grated nutmeg
• Pinch of white pepper
Instructions
1. Cook the Potatoes: Place the chopped potatoes in a pot and cover with cold water. Bring to a boil over high heat, then simmer for about 10 minutes until tender. Drain well and return the potatoes to the hot pot, off the heat.
2. Mash and Season: Using a masher, mash the potatoes until smooth. Stir in the Greek yogurt, vegetable broth, Dijon mustard, nutmeg, sea salt, and white pepper until well combined. Cover to keep warm and set aside.
3. Steam the Broccoli: While the potatoes cook, add an inch of water to a separate pot fitted with a steamer basket and bring it to a simmer. Add the chopped broccoli, cover, and steam for 3 to 5 minutes until tender-crisp. Transfer the steamed broccoli to a food processor and pulse a few times until it’s chopped into very small pieces.
4. Combine and Assemble: Add the chopped broccoli to the mashed potato mixture and stir to combine. Divide the mixture evenly among eight ½-cup ramekins and smooth the tops.
5. Prepare Topping and Broil: In a small bowl, mix the whole wheat bread crumbs and olive oil together. Spoon this mixture evenly over the gratins. Place the oven rack about six inches from the top heating element and turn on the broiler. Place the ramekins on a baking sheet and broil for 30 to 60 seconds, watching carefully, until the topping is golden brown and crisp. Serve immediately.
Nutritional Information
• Per Serving:Calories: 120Calories from Fat: 21Protein: 5 gCarbs: 22 gTotal Fat: 2 gSaturated Fat: 0.5 gTrans Fat: 0 gFiber: 3 gSodium: 98 mgCholesterol: 1 mg
Pro Tips
• No Ramekins? No Problem: If you don’t have individual ramekins, simply spread the entire broccoli-potato mixture into a single small casserole dish for a family-style gratin.
• Make It Ahead: Prepare the gratins completely (but don’t broil them) up to a day in advance. Cover and refrigerate. When ready to serve, reheat in a 350°F / 177°C oven for about 10-15 minutes, then broil the top just before serving.
• Add a Cheesy Boost: For a savory, dairy-free “cheesy” flavor, mix 1 to 2 tablespoons of nutritional yeast into the potato mixture along with the other seasonings.
FAQ
Q: Can I make this potato broccoli gratin vegan
A: Yes, you can easily make this gratin vegan. Simply substitute the nonfat Greek yogurt with a plant-based alternative like unsweetened cashew yogurt or a vegan sour cream for a similar tangy, creamy texture. The rest of the ingredients are already plant-based.
Q: How can I add more protein to this vegetarian gratin
A: To boost the protein, consider stirring in a half-cup of cooked white beans or chickpeas along with the broccoli. For a savory, “cheesy” flavor and a slight protein increase, you can also mix in 1 to 2 tablespoons of nutritional yeast as suggested in the pro tips.
Q: Is this a good make-ahead vegetarian side dish
A: Absolutely! This gratin is perfect for making ahead. You can assemble the entire dish in the ramekins or a casserole dish, cover, and refrigerate for up to 24 hours. When you’re ready to eat, bake it at 350°F (177°C) for 10-15 minutes until warm, then broil the top just before serving.
Q: How do I make this gratin gluten-free
A: To make this recipe gluten-free, simply replace the whole wheat bread crumbs with your favorite certified gluten-free bread crumbs or crushed gluten-free crackers for the crunchy topping.
