Potato Broccoli Gratin

Zutaten

• ✓1000 g Potatoes (waxy)
• ✓500 g Broccoli
• ✓250 ml Heavy cream (30% fat)
• ✓180 ml Milk
• ✓3 pieces Eggs
• ✓120 g Grated Emmental cheese
• ✓1 piece Garlic clove (optional)
• ✓to taste Salt
• ✓to taste Black pepper
• ✓to taste Nutmeg

Zubereitung

1. 1

   Preheat your oven to 180 °C (350 °F) conventional heat. Lightly grease a gratin dish (approx. 20x30 cm).

2. 2

   Peel the potatoes and slice them into approx. 2-3 mm thin slices. Parboil the potato slices in boiling salted water for about 8-10 minutes until they are slightly soft but still firm to the bite. Drain them.

3. 3

   Divide the broccoli into bite-sized florets. Blanch the florets in boiling salted water for 3-4 minutes until they are bright green. Drain them and briefly rinse with cold water to stop the cooking process.

4. 4

   In a bowl, whisk together the cream, milk, and eggs. Season the mixture generously with salt, pepper, and freshly grated nutmeg. If desired, grate the garlic clove into the mixture and stir well.

5. 5

   Now, layer the parboiled potato slices and broccoli florets alternately in the prepared gratin dish.

6. 6

   Pour the egg-cream mixture evenly over the vegetables in the gratin dish, ensuring everything is well covered.

7. 7

   Distribute the grated cheese evenly over the surface of the gratin.

8. 8

   Bake the gratin in the preheated oven for about 35-40 minutes. The potatoes should be tender and the cheese golden brown and slightly bubbly.

9. 9

   Let the gratin rest briefly (approx. 5 minutes) before serving.