Potatoes and Broccoli au Gratin

Having a bit of a rough day today. An acquaintance passed away this morning. He wasn't someone I knew very well, but every time I was around him he brightened my day. He was always full of life, his spirit shining joyously onto all those surrounding him. Despite not knowing him well, I can feel a gaping hole in the city today that won't ever be filled in. But all those who had the chance to cross his path are better for it. Monte, dear, you are missed deeply already. May you rest in peace.

A simple, comforting recipe that maybe can't take away our pain, but perhaps can at least make us feel at home:

Potatoes and Broccoli au Gratin

about 6 servings

3 russet potatoes

1 1/2 c. chopped broccoli

4 TB butter

4 TB flour

1 pint heavy cream

salt and pepper

2 c. shredded cheddar cheese

3 TB butter

3/4 c. panko breadcrumbs

Preheat the oven to 375 degrees.

Peel the potatoes and thinly slice (about 1/8" thick). Toss together with the broccoli.

In a large saucepan melt the 4 TB butter over medium heat. Add the flour and whisk together. Cook for 2-3 minutes to cook out some of the raw flour flavor. Add the heavy cream and continue to whisk until the mixture thickens to a saucy consistency (about 4-5 minutes). Add salt and pepper to taste. Then add the cheddar cheese and stir until the cheese has melted. Then remove the cheese sauce from the heat.

Mix together the cheese sauce and the potatoes and broccoli. Add to a greased 8X8 baking dish.

Melt the 3 TB butter and mix together with the panko breadcrumbs. Sprinkle this mixture on top of the potatoes. Cover the dish with foil and place in the oven. Bake for 50 minutes. Remove the foil from the dish and return to the oven for another 15 minutes to allow the breadcrumbs to brown. Remove from the oven and allow to sit for 8-10 minutes before serving.