John Myers
Ingredients for 4 servings:
- 800 g potatoes, mainly waxy or waxy
- 400 g broccoli
- 100 g cooked ham
- 200 ml cream
- 200 ml milk
- 1 tbsp flour
- salt and pepper
- nutmeg
- 1 onion(s)
- 100 g grated cheese (e.g. Emmental, Gruyère, Gouda, Appenzeller)
- Oil for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Wash, peel, and slice the potatoes, then cook in salted water for 10 minutes. Wash and peel the broccoli, divide it into florets, and cook in boiling salted water for 8 minutes until al dente. Rinse briefly in cold water and drain in a colander to prevent further cooking. Meanwhile, finely chop the onion and ham and sauté in a little oil in a pot or pan. Then add 1 heaped tablespoon of flour, stir, and pour in the cream and milk. Continue stirring, bring to a boil, and season with salt, pepper, and nutmeg. If the sauce becomes too thick, add a little more broccoli stock (or vegetable stock or water). Preheat oven to 180-200°C (top/bottom heat). Place the potatoes and broccoli in a baking dish greased with oil, pour the ham, onion, and cream sauce over the potatoes, and sprinkle with grated cheese. Bake in a hot oven for about 20 minutes.
Facebook Comments