Broccoli Potato Gratin

6 c chopped broccoli (1 lb)
¾ c minced shallots (4 large)
2 T Dijon mustard
1 t chopped fresh thyme
½ t minced garlic
1/8 t ground nutmeg
¾ t salt
½ t black pepper
2 lbs peeled Yukon Gold potatoes, cut into 1/8” slices
Cooking spray
3 T flour
1 ½ c soymilk
1 ¼ c veg stock
2 T chilled butter, cut into pieces
¾ c (3 oz) shredded Gruyere cheese

Preheat oven to 375. Combine first 6 ingred in large bowl. Sprinkle with ½ t salt and pepper; toss to combine. Layer 1/3 of potato slices in 13x9 baking dish coated with cooking spray, overlapping to fit; top with half of broccoli mixture. Repeat layers, ending with potato. Sprinkle evenly with ¼ t salt. Place 3 T flour in med bowl. Gradually add milk, stirring constantly with whisk; stir in broth. Pour over potato mixture. Top evenly with butter. Cover and bake 1 hour. Uncover and sprinkle with cheese. Bake 25 min until evenly browned. Cool 10 min.

Number of Servings: 10

Recipe submitted by SparkPeople user IRISHVEG.