We whined because of the excess heat, but that’s slowly fading as the days become cooler. And for some, our forgotten laundry outside is blessed by a second wash of rain. The salad recipes to help keep our hips trim are tucked away and now we reach for more ‘warming foods’- shall I say? And this cheesy broccoli and potato gratin recipe was made as a side in mind but it just may end up being the star of at the table. Here’s why?
Ingredients
- FOR THE BECHAMEL SAUCE
- 55g unsalted butter
- 50g plain flour
- 500ml milk
- 1 teaspoon salt
- Nutmeg
- 25g grated Parmigiano Reggiano/ Parmesan
- OTHER INGREDIENTS
- 563g floury potatoes
- 200g broccoli
- 40g Parmigiano Reggiano/ Parmesan
- 60g grated mozzarella
- Black pepper (optional)
Instructions
MAKING BECHAMEL
1
Melt the butter over low heat, add in the flour and quickly stir to form a paste.
2
In a pot, weigh the milk, salt, and nutmeg and whisk until the mixture is well combined and there are no lumps of paste.
3
Stir the sauce occasionally for 7 minutes until it is thick enough to coat the back of a spoon but is not too thick.
4
And when it’s thick enough to coat the back of a spoon without seeming runny, it means it’s ready. So add half of the grated cheese and stir to combine.
BROCCOLI AND POTATOES PREPARATION
5
Peel and cut the potatoes into even thin slices, boil for 7 minutes in salted (1/2 teaspoon) water and drain
6
If using fresh broccoli, boil the broccoli for 8 minutes. If using frozen broccoli, thaw it in the microwave for 6 minutes then roughly chop- make sure the stems are thinly cut
7
Preheat the oven to 200°C / 392°F
COMBINE & BAKE
8
Layer the casserole dish with a few tablespoons of bechamel sauce, followed by the potatoes, broccoli, and a sprinkle of grated mozzarella, Parmigiano/Parmesan, and freshly ground black pepper. Repeat the layers until all the ingredients are done.
9
The final layer should be with some bechamel sauce, Parmigiano, and grated mozzarella on top of the potato and broccoli.
10
Drizzle with 3 tablespoons of olive oil, cover with a lid or foil and bake for 45 minutes, pierce it with a skewer or knife to make sure the potatoes have cooked through. Then remove the lid/foil and put it back to bake for a further 7 minutes or until a nice golden brown.
11
Leave to cool (it will set as is cools) and serve with a sprinkle of grated Parmigiano and black pepper.
12
Store the leftovers in the fridge
