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Potato and broccoli gratin topped with hollandaise sauce

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Ingredients for 6 servings:

  • 1 kg potatoes
  • 1 kg broccoli, or cauliflower, or Romanesco, or mixed
  • 6 egg yolks
  • 250 g butter
  • 1 lemon(s), juice
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cook the potatoes and broccoli in salted water until al dente. Heat the butter until melted. Place the egg yolk in a mixing bowl, beat with a hand mixer on high speed, and slowly add the butter and lemon juice. Season with salt, pepper, and nutmeg. Halve the potatoes and cut the broccoli into florets. Place both potatoes alternately next to each other in a shallow baking dish and pour the sauce over them. Bake in the oven at 180°C for 20 minutes. It tastes great as a side dish with roasts or chops; for a main course, I add pieces of cooked ham.

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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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Potato and broccoli gratin topped with hollandaise sauce