Creamy Broccoli Stem Gratin

Ingredients:

• 2 tablespoons unsalted butter, plus extra for greasing the baking dish
• 1 large clove of garlic, minced
• 600 g potatoes, peeled and thinly sliced ​​(about 6 tubers)
• 2 bunches broccoli stems, trimmed and thinly sliced ​​(about 3 cups; see Note)
• 1.5 cups heavy cream
• 2 tsp chopped fresh thyme leaves
• A pinch of freshly grated nutmeg
• 2 cups grated Gruyere (about 220 g)

Preparation:

1. Preheat oven to 175°C and grease a 20x20cm baking dish.
2. In a large saucepan over medium heat, melt the butter, add the garlic, and cook, stirring, for 30 seconds. Add the potatoes, broccoli stems, heavy cream, thyme, nutmeg, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Bring to a simmer over medium heat and cook, stirring, until the potatoes have absorbed some of the heavy cream and the mixture has thickened slightly, 1 to 2 minutes. Remove from heat and stir in 1 cup of Gruyere.
3. Transfer the mixture to the prepared baking dish and toss to evenly distribute the potatoes and broccoli. Top with the remaining 1 cup Gruyere. Cover with foil and bake until the potatoes are tender, about 35 minutes.
4. Remove the foil and continue baking until golden brown and bubbly, about 15 more minutes. Remove from the oven and let cool for 10 minutes before serving.
   
   Note
   
   If you don't have a full 3 cups of broccoli stems, add more potatoes.