Potato gratin with broccoli and mushrooms

Ingredients for 2 servings:

• 500 g potatoes, floury
• 400 g mushrooms, fresh
• 400 g broccoli
• 3 garlic cloves
• 125 g cheese (16% fat), grated
• 150 ml cream substitute (e.g. Cooking with Finesse, 7%)
• 100 ml milk
• olive oil
• salt and pepper
• nutmeg
• Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Slice the mushrooms and sauté in a pan with a little oil. Finely chop a clove of garlic and stir in, then season with salt and pepper. Peel the potatoes and cook in salted water for about 10 minutes (until medium-tender). After about 5 minutes, add the broccoli florets and continue cooking. In a cup or small bowl, combine the cream, cheese, and milk. Press 2 cloves of garlic and add them. Season with pepper and nutmeg. Slice the potatoes and place them in a casserole dish with the broccoli and mushrooms. Pour the sauce over them and mix well to coat everything (add a little more milk if necessary). Bake everything in a preheated oven at 190°C (375°F) until the potatoes are nice and soft and the dish is deliciously crispy. Per serving: approx. 534 kcal / 18 g fat / 53 g carbs / 39 g protein