Potato Broccoli Gratin for One-ish

Cooking for one is hard to get used to when you've been cooking for two, but more like four, because you always had leftovers anyway.

While I'm being-in grad school, I'm cooking for one much of the week, and this became an issue almost immediately when I hadn't yet managed to size down and seriously could not eat anymore of that now-molding hummus that I made three weeks ago. Or, also, when I only ate tacos for every meal, because, when it's just you, why not eat only the thing you love most, until you have a terrible stomach ache and realize maybe that's why you shouldn't eat so many habaneros. (I'm still hoping for a proof of the daily-spoonful-of-poison-leads-to-strength theory--that theory's been killing it for years. It, people, whatever.)

Anyway, the other day, I worked very hard to make a small meal for just myself that was not made of hot peppers or sadness-chickpeas and this is what I made. And it actually worked. It was enough for a little more than one serving--the right amount for one person who wishes not for a gratin albatross. Double up if you're cooking for a small group.

And this was awesome. It's fall! Let us inaugurate with warmer foods and by returning to the every-Septemberly Will-Oldham-only listening project (below).

3 large-egg-sized red skin potatoes (or about one average-sized russet potato), sliced crosswise, 1/8 inch thick
1 cup sliced broccoli florets
1 tablespoon butter
1 tablespoon flour
3/4 cup milk
salt
pepper
2 tablespoons finely grated Parmesan cheese

Preheat your oven to 350° F.

Over medium heat in a small sauce pan, melt the butter. Spoon in the flour and cook, stirring all the while, for about two minutes. Whisking constantly, pour in the milk. Whisk until the sauce thickens and reduces a bit. Season to taste with salt and pepper.

Spoon some of the sauce into the bottom of a small oven-safe dish. Place a layer of potatoes over the bottom of the sauce and dish, then spread the broccoli over the potato layer. Finish by arranging the rest of the potatoes around the dish in some lovely way. When everything is packed in, carefully pour the sauce over the top of the vegetables. Sprinkle with cheese and you're done.

Bake for 45-60 minutes until it's easy to poke a potato with the tines of a fork.