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Potato and broccoli gratin

updated

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Ingredients for 4 servings:

  • n. B. Butter for the mold
  • 1 clove(s) garlic
  • 800 g potatoes, waxy
  • 150 g broccoli
  • 300 ml whole milk
  • 200 ml cream
  • 1 tbsp vegetable broth, instant
  • e.g. nutmeg, freshly grated
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

without cheese

Grease a baking dish with butter. Peel the garlic and potatoes. Separate the broccoli into florets. Thinly slice the garlic. Slice the potatoes using a coarse mandoline. Layer the potato slices in the dish, season lightly between each slice, and sandwich the broccoli between them. Mix the cream and milk together and season with vegetable stock, salt, pepper, and nutmeg. Pour this mixture over the potatoes. Bake in a preheated oven at 180°C (top/bottom heat) for about 1 hour. Serve hot. Suitable as a vegetarian main course or as a side dish to schnitzel, goulash, and other meat dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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