Broccoli and potato gratin with cabanossi in tomato sauce

Name: Broccoli and potato gratin with cabanossi in tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 small onion; 1 TEASPOON Sunflower oil; 200 ml strained tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 75 g Cabanossi; 200 g Broccoli; 250 g Potatoes; 25 g Gouda cheese; 7-10 Tbsp Oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 small onion
1 TEASPOON Sunflower oil
200 ml strained tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
75 g Cabanossi
200 g Broccoli
250 g Potatoes
25 g Gouda cheese
7-10 Tbsp Oil

Directions

1
Peel the onion and cut into fine cubes. Heat the oil and fry the onion for about 4 minutes while stirring. Add tomatoes, bring to the boil and season with salt, pepper and sugar.
2
Cabanossi cut into slices. Clean broccoli, cut into florets from the stalk, wash and slice. Peel, wash and slice the potatoes. Brush casserole dish with oil.
3
Mix the potatoes, broccoli and cabanossi and fill into the casserole dish. Pour sauce over it and sprinkle with cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes.