Broccoli Potato Gratin

Ingredients

• 6 cups chopped broccoli florets (about 1 pound)
• 3/4 cup minced shallots (about 4 large)
• 2 tablespoons Dijon mustard
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon minced garlic
• 1/8 teaspoon ground nutmeg
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 pounds peeled Yukon gold potatoes, cut into 1/8-inch-thick slices
• Cooking spray
• 3 tablespoons all-purpose flour
• 1 1/2 cups 2% reduced-fat milk
• 1 1/4 cups fat-free, less-sodium chicken broth
• 2 tablespoons chilled butter, cut into small pieces
• 3/4 cup (3 ounces) shredded Gruyère cheese

Preparation

Preheat oven to 375°.

Combine first 6 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. 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.