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Le Chaudron recipe
Gratin de brocoli au jambon
Broccoli and ham gratin
⏱ 40 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)broccoli
4 slicescooked ham
300 ml (1¼ cups)2% milk
2 tbspfromage blanc
50 g (2 oz)grated reduced-fat cheese
1 tbspcornstarch
1 pinchnutmeg
1 tbspolive oil
- 1 kg (2.2 lb) broccoli
- 4 slices cooked ham
- 300 ml (1¼ cups) 2% milk
- 2 tbsp fromage blanc
- 50 g (2 oz) grated reduced-fat cheese
- 1 tbsp cornstarch
- 1 pinch nutmeg
- 1 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 190 °C (375 °F). Cook the broccoli florets 10 min in salted boiling water so they stay firm.
- Whisk the cornstarch into the cold milk, heat while whisking until thickened, then stir in the fromage blanc and nutmeg.
- Cut the ham into strips and toss gently with the drained broccoli in the baking dish.
- Pour the light white sauce over, spreading it evenly.
- Sprinkle with the reduced-fat cheese and add a light drizzle of olive oil to help it brown.
- Bake 20 min until golden and bubbling, then let rest before serving hot.
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