Broccoli and potato gratin

Ingredients for 2 servings:

• 5 large potatoes
• salt water
• 400 g broccoli
• 100 ml cream
• 100 ml milk
• 1 tsp flour
• 1 tbsp butter
• salt and pepper
• nutmeg
• possibly breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

suitable for histamine intolerance

Peel the potatoes, cut them into approximately 2 cm cubes, and boil them in salted water for 5 minutes. Cut the broccoli into bite-sized pieces, peel some of the stalks, and dice them as well. Once the potatoes are cooked, drain them, toss them with the broccoli pieces (they don’t need to be pre-cooked, otherwise they will become mushy), and place them in a casserole dish. Preheat the oven to 220°C. Melt 1 tablespoon of butter in a saucepan, add 1 teaspoon of flour, and stir until the flour dissolves (a roux). Then add the cream and milk, bring to a boil, and season with salt; the flavor should be strong but not overly salty. You can also add a pinch of pepper and nutmeg (although this is often not tolerated by those with histamine intolerance, so omit it). If you can’t tolerate flour, thicken the sauce with a little cornstarch (then omit the butter). Pour the sauce over the vegetables and bake for 30 minutes at 220°C (top/bottom heat). If you can tolerate it, you can add a layer of breadcrumbs to the gratin after 15 minutes, then bake for another 15 minutes (breadcrumbs usually contain yeast and possibly other indigestible ingredients, which can sometimes be difficult to tolerate in people with HI). Serves 2 as a main meal or 4 as a side dish.