Categories: Trader Joes
Ingredients
- 1 pkg TJ’s Frozen Mashed Potatoes, heated according to package instructions
- 1/4 teaspoon TJ’s Nutmeg (seasonally available), Sea Salt & Ground Black Pepper, for seasoning
- 1 pkg TJ’s Frozen Broccoli Florets, heated according to package instructions
- 2 tablespoons (about) TJ’s 100% Greek Kalamata Extra Virgin Olive Oil, for sautéing
- 1 package TJ’s Frozen Leeks (seasonally available)
- 1/2 tablespoon TJ’s Sugar
- 1 package (8 ounces) TJ’s Cave Aged Blue Cheese
- 2 tablespoons TJ’s Heavy Cream (or Milk)
- 3 TJ’s Large Organic Brown Eggs
Directions
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Preheat oven to 375 degrees. Season heated potatoes with nutmeg, salt and pepper, and spread potatoes out on the bottom of a greased baking pan (approximately 11 × 7 × 2 inches or a touch larger), then layer broccoli on top.
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Caramelize the leeks: place enough oil in a pan to coat the bottom and sauté leeks over medium-high heat for about 5-10 minutes. When the leeks begin to soften, add a half of a tablespoon of sugar and brown (about 2 more minutes).
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While the leeks are cooking, crumble the cheese and place it in a small bowl, then microwave on high for about 45 seconds, until melted, then let cool briefly.
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In a separate bowl, mix together the cream and eggs. Add the melted cheese into the cream and egg mixture, making sure the cheese is not too hot (don’t want scrambled sauce).
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Add the layer of leeks over the broccoli and pour on the cheese sauce. Bake in the oven for 30-40 minutes or until lightly browned and set. Serve warm.