Cheddar potato chip crunch broccoli gratin recipe

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Another quintessential comfort food classic, this one will find favor with kids and adults alike. An old-school potato chip (preferably Lay’s Classic) crunch on top seals the deal on the cheesy broccoli center, making this a soul-and-belly-warming hit on a cold winter’s night.

  • Yield: 8 Servings


  • Water
  • 3 tablespoons kosher or sea salt
  • 1 large head broccoli, stalks removed and broken into florets
Bechamel and Finishing
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon finely chopped shallot
  • Pinch of kosher or sea salt and ground black pepper
  • 2 tablespoons all-purpose flour
  • 1-½ cups (350 ml) half-and-half or whole milk
  • ¾ cup (180 ml) buttermilk
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ cup (10 g) finely chopped chives
  • Pinch of crushed red pepper
  • 2 cups (240 g) grated mild cheddar cheese
  • 1 egg, beaten
  • 1 cup (35 g) crushed potato chips
How to Make It
  1. Preheat oven to 350° F (175° C). Bring a large pot of water to a rolling boil with the salt and add the broccoli. Parboil for 3 minutes. Pour out into a colander and rinse with cold water, tossing, for 3 minutes to set the color and stop the cooking. Set aside.
  2. Bechamel and Finishing
  3. Meanwhile, melt 2 tablespoons butter over medium heat in a large pot. Add the shallot, salt, and pepper; stir together and cook until softened, about 3 minutes. Add the flour, stir, and cook for another 2 minutes. Add the half-and-half and buttermilk, whisking the whole time, and bring to a simmer over medium-high heat. Cook for 3–5 minutes. Remove from heat and stir in the reserved broccoli.
  4. Mash with an immersion blender (Basic Mashing Tools), pressing down on the tops of the florets to lightly break them up. Stir in salt, pepper, chives, crushed red pepper, cheese, and the egg.
  5. Butter a large deep casserole dish with the remaining butter. Pour in the mixture and top with an even layer of the crushed potato chips. Bake for 60 minutes, until bubbling and golden. Let rest at room temperature for 10 minutes. Serve very hot. Leftovers will heat well in a 350° F (175° C) oven. Microwaving will muddle the crunch of the crust.

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