If you like cheese, thinly sliced potatoes, and broccoli. Then stop scrolling. This is a filling side to perfectly accompany your white or red meat roasts or grill.
This cheesy broccoli and potato gratin is what your cold or winter lunches and nights yearn for. It is simple to make and a great addition to your hosted family gatherings.
For the recipe notes and instructions, please click the link below:
FOR THE BECHAMEL SAUCE
55g unsalted butter
50g plain flour
1 teaspoon salt
25g grated Parmigiano Reggiano/ Parmesan
563g floury potatoes
40g Parmigiano Reggiano/ Parmesan
60g grated mozzarella
Black pepper (optional)
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