Ingredients:
- 1 broccoli (approximately 4 cups chopped)
- Potatoes 800 g (approximately 4 cups diced)
- Parmesan cheese 40g (about ⅓ cup grated)
- Mozzarella 100g (about 1 cup shredded)
- Vegetable oil (as needed)
- Salt (to taste)
For the Béchamel sauce:
- Butter 50 g (about ¼ cup)
- Flour 50 g (about ⅓ cup)
- Milk 500 ml (about 2 cups)
- Salt (to taste)
- Rosemary 1 half teaspoon
Instructions
- Prepare the Ingredients:
- Wash the broccoli thoroughly and cut it into florets.
- Peel the potatoes and cut them into slices.
- Grate the Parmesan cheese.
- Slice the Mozzarella cheese.
- Cook the Broccoli and Potatoes:
- Bring a pot of salted water to a boil.
- Add the broccoli florets and cook for 2 minutes, then remove and set aside.
- In the same pot, add the potato slices and cook for 7 minutes until they are slightly tender. Drain and set aside.
- Make the Béchamel Sauce:
- In a saucepan, melt the butter over low heat.
- Add the flour and cook, stirring constantly, for a few minutes to form a roux.
- Gradually pour in the milk while stirring continuously to prevent lumps from forming.
- Season with salt and rosemary, and continue cooking until the sauce thickens slightly.
- Assemble the Dish:
- Preheat the oven to 180°C (356°F).
- Grease a baking dish with vegetable oil.
- Start layering the ingredients in the baking dish: first, a layer of potatoes, then pour some of the béchamel sauce over the potatoes.
- Add a layer of broccoli on top of the sauce, then sprinkle with grated Parmesan cheese.
- Repeat the layers until all the ingredients are used up, ending with a layer of Mozzarella cheese on top.
- Bake:
- Place the baking dish in the preheated oven and bake for 35 minutes or until the cheese is melted and bubbly, and the top is golden brown.
- Serve:
- Once baked, remove from the oven and let it cool for a few minutes.
- Serve the delicious broccoli and potato bake hot, garnished with fresh herbs if desired.
