Broccoli Cauliflower Gratin

Name: Broccoli Cauliflower Gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 1 kg Broccoli; 7-10 Tbsp Salt; 1 TABLESPOON Butter or margarine; 20 g Flour; 300 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g Breakfast bacon in strips; 50 g grated, low-fat Leerdamer cheese; 1 kg Potatoes; 1 bundle (40 g) Chives; 10 Stem(s) Parsley; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
1 kg Broccoli
7-10 Tbsp Salt
1 TABLESPOON Butter or margarine
20 g Flour
300 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g Breakfast bacon in strips
50 g grated, low-fat Leerdamer cheese
1 kg Potatoes
1 bundle (40 g) Chives
10 Stem(s) Parsley
7-10 Tbsp Grease

Directions

1
Clean the cauliflower and broccoli, cut into florets and wash. Cook in boiling salted water for about 5 minutes until al dente. Remove, rinse in cold water and drain. Melt the fat.
2
Sweat flour in it. Add 100 ml milk and 200 ml cabbage stock while stirring continuously and continue to simmer for 2 minutes. Season to taste with salt, pepper and nutmeg. Leave bacon in a pan without fat until crispy.
3
Lightly grease an ovenproof mould. Layer broccoli and cauliflower florets, sprinkle ham strips over it and pour the sauce over it. Sprinkle cheese over the gratin. Bake the gratin in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes.
4
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime wash herbs, dab dry, pluck leaves from the stems. Cut herbs into fine strips. Drain potatoes.
5
Add 200 ml of milk and mash into puree. Season to taste with salt, pepper and nutmeg. Fold in herbs, except for 1 tablespoon. Remove the gratin. Pour the puree into a bowl and sprinkle with chopped herbs.