Potato broccoli in cheese sauce

Name: Potato broccoli in cheese sauce
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1.5 kg Potatoes; 7-10 Tbsp Salt; 100 g medieval Gouda cheese; 1.5 kg Broccoli; 60 g Butter or margarine; 60 g Flour; 250 g Whipped cream; 1/4 l Milk; 1/2 l Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp colourful pepper and parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

1.5 kg Potatoes
7-10 Tbsp Salt
100 g medieval Gouda cheese
1.5 kg Broccoli
60 g Butter or margarine
60 g Flour
250 g Whipped cream
1/4 l Milk
1/2 l Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp colourful pepper and parsley

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for 20 minutes. In the meantime, grate cheese. Clean and wash broccoli, cut off florets and cook in boiling salted water for 15 minutes. Drain the potatoes, rinse them, peel them and cut them in half as desired.
2
Drain the broccoli and let it drain well on a sieve. Melt the fat in a pot, dust with flour, sauté, deglaze with cream, milk and stock, bring to the boil, add cheese and season with salt and pepper. Add potatoes and broccoli to the sauce and bring to the boil again. Serve in a bowl sprinkled with coloured pepper and garnished with parsley