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Cheesy Broccoli and Potato Gratin with Bacon

Cheesy broccoli and potato gratin with bacon layers tender Yukon Gold potatoes and broccoli with crisp bacon in a creamy cheddar sauce. Baked under a golden cheddar-panko topping, it comes out bubbling at the edges with tender potatoes.
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Prep Time 20 minutes
Cook Time 54 minutes
resting 10 minutes
Total Time 1 hour 24 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 503
Ingredients Equipment Method Notes

Ingredients
  

For the gratin
  • 1 tsp nonstick cooking spray
  • 6 bacon slices, chopped
  • 2 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 1 lb broccoli florets
  • 4 tbsp unsalted butter divided
  • 1 yellow onion small, finely diced
  • 2 tbsp all-purpose flour
  • 2 cup whole milk
  • 1 cup heavy cream
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 2 cup cheddar cheese shredded sharp, divided
For the topping
  • 1 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Cook the bacon and vegetables
  1. Preheat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  4. Transfer the bacon to a paper towel-lined plate and wipe the skillet clean.
  5. Bring a large pot of water and 1 teaspoon of the salt to a boil.
  6. Add the potatoes and cook for 5 minutes.
  7. Add the broccoli and cook for 2 minutes more.
  8. Drain the potatoes and broccoli well.
Make the cheese sauce
  1. Melt 2 tablespoons of the butter in the skillet over medium heat.
  2. Add the onion and cook for 4–5 minutes until softened.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the milk and cream.
  5. Add the remaining 1/2 teaspoon salt, pepper, and nutmeg, and simmer for 3–5 minutes, whisking, until thick enough to coat a spoon.
  6. Stir in 1 1/2 cups of the cheddar until melted.
Assemble and bake
  1. Arrange the potatoes and broccoli in the prepared baking dish.
  2. Fold in the bacon.
  3. Pour the cheese sauce evenly over the top.
  4. Melt the remaining 2 tablespoons butter in a microwave-safe bowl.
  5. Add the panko and stir until evenly coated.
  6. Sprinkle the remaining 1/2 cup cheddar over the gratin.
  7. Scatter the buttered panko evenly on top.
  8. Bake for 25–30 minutes, until bubbling around the edges, golden on top, and the potatoes are tender when pierced with a knife.
  9. Let the gratin rest for 10 minutes before serving.

Notes

For a smooth sauce, whisk the milk and cream in gradually to prevent lumps. Refrigerate leftovers for up to 4 days; freeze for up to 2 months, though the sauce may change texture. For a gluten-free version, use gluten-free flour and panko.