Some evenings I’m uninspired, broaching on lazy, and willing to eat the most simple dish: pasta with garlic and olive oil, or scrounge for a forgotten lentil patty in the freezer. Dare I say a box of Annie’s Mac n’ Cheese? However, when you don’t have a TV and do have a closet-cook-of-a-partner who bursts forth with creativity when you say you’re not cooking, well, this is what happens…(though this was a synch to prepare and rewarding!)
You can replace the potatoes with any other roots: rutabaga, sweet potatoes, turnips, parsnips, radishes, etc. Even beets! You can replace the mushrooms and broccoli with anything else: try peppers, kohlrabi, zucchini, or squash.
- 3 russet potatoes, thinly sliced
- 1 cup sliced broccoli
- 1/4 cup cream
- 1 cup sliced mushrooms
- 1/4 cup milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon horseradish
- 2-3 cloves garlic, or 1 tablespoon minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 wedges of spreadable cheese (I used Laughing Cow)
- 1/3 cup gruyere, grated
- 1/3 cup blue cheese, crumbled
- 2 tablespoons white wine
- 1/3 cup crumbled walnuts
- Preheat oven to 350.
- Bring the potatoes to boil in a pot, and boil for about seven minutes. Add the broccoli for another three minutes. Remove and drain. Mix potatoes, broccoli and mushrooms in a baking dish.
- Whisk together the remaining ingredients, except for the walnuts. Cover the vegetables with the sauce. Cover with foil.
- Bake for about 30 minutes. Uncover and continue baking about 20-30 minutes until liquid is reduced and the top of the gratin is nicely browned. When there are about 10 minutes left, sprinkle with crumbled walnuts so they toast!