Summary

Ingredients

• 1 head broccoli
• 300 g potato (s), mainly waxy

For the sauce:

• 1 onion (s)
• 2 tablespoon margarine
• 2 tablespoon flour
• 300 ml vegetable stock
• 200 ml cream or cremefine
• 0.5 ½ bunch parsley
• salt and pepper
• nutmeg

To sprinkle:

• 150 g Gouda cheese, rated

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Instructions

1. Prepare the broccoli and cut into florets. Peel, wash and slice the potatoes. Blanch both in salt water for about 5 minutes, then drain well. Finely chop the onion and sauté in the margarine, then dust with flour and sauté. Deglaze everything with the broth and cream (or cremefine) and simmer for about 5 minutes. Chop the parsley and mix in. Season the sauce with salt, pepper and nutmeg. Layer the potatoes and broccoli in a baking dish, pour the sauce over them and sprinkle with Gouda cheese. Bake the gratin in a preheated oven at 175 ° C top / bottom heat (convection 155 ° C) for about 30 minutes until golden brown.