Ingredients for 

Cheesy Broccoli Potato Gratin 

- 350 g potatoes
- 1 broccoli florets
- 50 g butter
- 50 g flour
- 500 ml whole milk
- 150 g cheese, grated or as required
- salt, black pepper to taste
- 1/8 tsp nutmeg
- 1/4 tsp dried parsley
Cooking Instructions for making 

Cheesy Broccoli Potato Gratin 


Peel the potatoes and cut them into 1β³ thick slices. Place the potato slices in a pot of lightly salted water and cook for about 5-6 minutes, then drain.
Meanwhile, cut the broccoli into small florets and wash thoroughly. Cook the florets in a large pot with salted water for about 3 minutes until al dente, then drain.
Preheat the oven to fan 180Β°C.
For the sauce, melt the butter in a saucepan over a medium heat and stir in the flour. Add the milk with salt, pepper, parsley and nutmeg, and bring to the boil while stirring continuously.
Spread some sauce in the baking dish, arrange the potatoes top of the sauce then broccoli and again spread some sauce sprinkle some cheese repeat the process, and cover with the sauce. Sprinkle with the grated cheese and bake for about 30 to 40 minutes.
#Tip:
If the cheese gets too dark, simply cover the baking dish with a piece of aluminum foil.
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