Potato and broccoli gratin

Ingredients for 2 servings:

• 1 head of broccoli
• 300 g potatoes, mostly waxy
• 1 onion(s)
• 2 tbsp margarine
• 2 tbsp flour
• 300 ml vegetable stock
• 200 ml cream or Cremefine
• ½ bunch parsley
• e.g. salt and pepper
• n. B. Nutmeg
• 150 g Gouda, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simple and vegetarian

Prepare the broccoli and divide it into florets. Peel, wash, and slice the potatoes. Blanch both in salted water for about 5 minutes, then drain well. Finely chop the onion and sauté in the margarine, then dust with flour and sauté. Deglaze everything with stock and cream (or Cremefine) and simmer for about 5 minutes. Chop the parsley and mix in. Season the sauce with salt, pepper, and nutmeg. Layer the potatoes and broccoli in a baking dish, pour the sauce over them, and sprinkle with Gouda cheese. Bake the gratin in a preheated oven at 175°C (top/bottom heat) (155°C fan-assisted oven) for about 30 minutes until golden brown.