Summary

Ingredients

• 5 large potato (s)
• Salt water
• 400 g broccoli
• 100 ml cream
• 100 ml milk
• 1 teaspoon flour
• 1 tablespoon butter
• salt and pepper
• nutmeg
• possibly breadcrumbs

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Instructions

1. Peel the potatoes, cut into approx. 2 cm cubes, cook in salted water for 5 minutes.
2. Cut the broccoli into bite-sized pieces, peel the stem a little, also dice.
3. When the potatoes are cooked, drain them, mix them with the broccoli pieces (they do not have to be pre-cooked, otherwise they will be mushy) and place in a baking dish. Heat the oven to 220 ° C.
4. Melt 1 tablespoon butter in a saucepan, add 1 teaspoon flour and stir until the flour has dissolved (roux). Then add the cream and milk, bring to the boil, season with salt, it has to taste strong but not too salty. You can add a pinch of pepper and nutmeg (but this is often not tolerated in the case of histamine intolerance, then leave it out). If you can`t tolerate flour, thicken the sauce with a little cornstarch (then leave out the butter).
5. Pour the sauce over the vegetables and bake for 30 minutes at 220 ° C (top / bottom heat).
6. If you can tolerate it, you can put a layer of breadcrumbs on the gratin after 15 minutes, then bake for another 15 minutes (breadcrumbs usually contain yeast and possibly other incompatible ingredients, sometimes not tolerated with HI!).
7. Sufficient for 2 people as a main meal or for 4 people as a side dish.