Italian Broccoli Potato Gratin

• 2 lbs fresh broccoli florets
• 2 lbs red potatoes, cut into 1-inch pieces
• 4 -5 garlic cloves, well minced
• 2 cups heavy cream
• 1 egg yolk, lightly beaten
• 12 teaspoon basil
• salt
• pepper
• 4 roma tomatoes, sliced thin
• 1 cup shredded parmesan cheese or 1 cup swiss cheese

1. Preheat oven to 350.
2. Grease a 13 x 9 casserole dish; set aside.
3. Steam or boil the broccoli and potatoes until fork-tender (can do them together if you give the potatoes about a 4-5 minute head start in the pot).
4. Drain.
5. Place the cooked drained broccoli and the potatoes in the prepared casserole.
6. Spread the roma tomato slices over the top.
7. In a bowl, whisk together the minced garlic, heavy cream, beaten egg yolk, basil and salt and pepper to taste.
8. Mix everything very well; evenly pour over the mixture in the casserole.
9. Sprinkle the cheese over top.
10. Bake at 350 for about 30 minutes.
11. Cover the entire top with grated cheese and bake in the oven at 350F for about 30 minutes.
12. Serve hot.

broccoli florets, red potatoes, garlic, heavy cream, egg yolk, basil, salt, pepper, roma tomatoes, parmesan cheese

Taken from www.food.com/recipe/italian-broccoli-potato-gratin-282203 (may not work)