Potato and broccoli casserole with cheese and almond crust

Ingredients for 4 servings:

• 500 g broccoli
• some salt and pepper, colored or black, from the mill
• 1 kg floury potatoes
• 60 g butter
• some nutmeg, freshly grated
• 2 tbsp Parmesan, freshly grated
• 4 tbsp almond slivers
• 100 g Gouda, grated
• 200 ml milk
• 1 cup of cream (200 g)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

e.g. as a festive side dish or as a vegetarian main course with a mixed salad

Clean and rinse the broccoli, and divide it into small florets. Peel and finely dice the stalks. Bring a pot of water to a boil, add a little salt, and blanch the broccoli florets and the finely diced stalk for about 4 minutes. Remove from the pan and refresh in ice water. Drain. Peel and wash the potatoes, then thinly slice or grate them. Preheat the oven to 180°C. Grease a baking dish with a little butter. Arrange a layer of potato slices in the pan, tiling the surface and season with a little salt, a few turns of mixed or black pepper, and some freshly grated nutmeg. Arrange the broccoli on top and sprinkle with Parmesan cheese. Arrange another layer of potato slices on top, tiling the surface and season again with a little salt, a few turns of mixed or black pepper, and some freshly grated nutmeg. Cut the remaining potato slices into thin sticks, mix them with the almond slivers and grated Gouda, and sprinkle them on top. Mix the milk with the cream and pour evenly over the top. Sprinkle the remaining butter in small pieces on top and bake the casserole in the preheated oven for about 1 hour. Then remove and let it rest for about 10 minutes before serving.