Broccoli Potato Gratin

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This side dish is oh so good, really really it is! Make it a casserole by adding chopped ham, bacon and it's a one dish delish. Kids will like eating the veggies.

12 servings 

What you Need:

6 cups chopped broccoli florets (about 1 pound)
¾ cup minced shallots (about 4 large)
1 teaspoon chopped fresh thyme
½ teaspoon minced garlic
⅛ teaspoon ground nutmeg
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper

optional(add a shake or two of black garlic seasoning)
2 pounds peeled Yukon gold potatoes, cut into 1/8-inch-thick slices
Cooking spray

2 tablespoons Dijon mustard
3 tablespoons all-purpose flour 
1 ½ cups 2% reduced-fat milk
1 ¼ cups fat-free, less-sodium chicken broth 
2 tablespoons chilled butter, cut into small pieces
¾ cup (3 ounces) shredded cheddar and pepper jack cheese

How to make it:

Preheat oven to 375°.

Combine first 5 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine.

Layer one-third of potato slices in a 13 x 9-inch baking dish coated with cooking spray, overlapping to fit; top with half of broccoli mixture. Repeat layers, ending with potato. Sprinkle evenly with remaining 1/4 teaspoon salt.

Place 3 tablespoons flour in a medium bowl. Gradually add milk, stirring constantly with a whisk; stir in broth and mustard. Pour milk mixture over potato mixture. Top evenly with butter. Cover and bake at 375° for 1 hour. Uncover; sprinkle evenly with cheese. Bake 25 minutes or until browned. Cool on a wire rack 10 minutes.

Nutrition Facts

Per Serving: 225 calories

Try my Cast Iron Seared Salmon with this dish.

Spinach Cheese Pie

 

Spinach Cheese Pie

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This pie is full of flavor and makes a great side dish or vegetarian main dish. Try mixing up cheese flavors how you like for different flavors and see which you prefer or to go with different main dishes.

4-6 servings

Calories @295kcal

INGREDIENTS

Crust:
One 9" Pie Crust
FILLING:
1 tablespoon olive oil
1 small onion, finely chopped
10 ounces frozen chopped spinach, thawed and squeezed dry or fresh chopped
1 cup ricotta cheese
4-6 ounces shredded Mozzarella cheese (less cheese is easier to fold crust)
4-6 ounces shredded Pepper Jack cheese or your choice (less cheese is easier to fold crust)
1 large eggs
1 tablespoons finely chopped fresh dill
1 tablespoons finely chopped fresh parsley
¼ teaspoon salt
1/4 - 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Preheat oven to 350°F. Baking sheet spray with nonstick spray.

In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.

In a large bowl, stir together onion, drained spinach, all the cheese, egg, dill, parsley, salt and black pepper. Spread gently on half of pie crust. Fold the pie crust over in half and pinch edges together. Brush pastry lightly with melted butter. Top with a little parsley. 

Bake until crust is golden and filling is bubbling gently, about 30-45 minutes. Slice into wedges. Serve warm.

NOTES

*If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.