Potato broccoli gratin with turkey medallions

Name: Potato broccoli gratin with turkey medallions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 600 g Broccoli; 600 g Turkey inner fillets; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 red pepper; 100 g Gouda cheese; 15 g Butter or margarine; 15 g Flour; 125 ml Milk; 125 ml Vegetable broth; 7-10 Tbsp grated nutmeg

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
600 g Broccoli
600 g Turkey inner fillets
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 red pepper
100 g Gouda cheese
15 g Butter or margarine
15 g Flour
125 ml Milk
125 ml Vegetable broth
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 15 minutes. Clean, wash and cut broccoli into florets. Cook broccoli in boiling salted water for about 5 minutes, drain and rinse with cold water.
2
Dab the meat dry and cut into large pieces, season with salt and pepper. Heat oil in a pan, fry meat in it for about 5 minutes, remove from the pan. Clean, wash and dice the peppers.
3
Drain the potatoes, grate the cheese. Melt the fat in a pot. Stir in flour and sweat briefly. Add milk and stock while stirring and let simmer for 5-8 minutes while stirring. Stir in 50 g cheese, season with salt and nutmeg.
4
Place the potatoes, broccoli, meat and peppers in an ovenproof dish. Pour Bechamel over it and sprinkle with 50 g cheese. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
5
manufacturer) bake for about 15 minutes