Broccoli and Potato Gratin with Gruyère

Ingredients

• 500 g Potatoes
• 400 g Broccoli
• 150 g Gruyère
• 30 g Butter
• 25 g Flour
• 400 ml Milk
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. Step 1

   Peel and slice the potatoes into thin rounds. Cut the broccoli into small florets.

2. Step 2

   Cook the potatoes for 10 minutes in salted water, then add the broccoli and cook for 5 minutes more. Drain well.

3. Step 3

   Make a béchamel: melt the butter, add the flour, then gradually pour in the milk while stirring. Season with salt and pepper.

4. Step 4

   Pour the béchamel over the vegetables, add half of the grated Gruyère, and gently toss to combine.

5. Step 5

   Transfer to a baking dish, sprinkle with the remaining Gruyère, and bake at 200°C for 15 minutes until golden and bubbly.