Broccoli and cauliflower gratin with boiled potatoes
Blanched broccoli and cauliflower florets baked in a creamy egg and milk custard with mature cheese until golden on top. Served with boiled potatoes. Make it with just broccoli or just cauliflower if you like.
- 50 minTime
- 25 minHands-on
- 4Portions
- ≈ 24 krper portion
- 450kcal per portion
Ingredients for 4 portions
- 1Broccoli
- ½Cauliflower
- 1 tspButter, for the dish
- 4Eggs
- 4 dlMilk
- 3 dlGrated cheese, preferably mature
- 1 mlNutmeg
- to tasteSalt
- to tasteBlack pepper
On the side
- 800 gPotato
Method
- Heat the oven to 200 °C. Cut the broccoli and cauliflower into florets. Peel the broccoli stalk and cut it into pieces.
- Blanch the vegetables in lightly salted water for 3 minutes. Drain and put them in a greased ovenproof dish.
- Whisk the eggs, milk, half the cheese and the nutmeg together and season with salt and pepper. Pour the custard over the vegetables and scatter over the rest of the cheese.
- Bake in the middle of the oven for about 30 minutes, until the custard has set and the top is golden.
- Peel the potatoes while the gratin is in the oven. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Drain the potatoes and serve them with the gratin.
The cost is estimated from Swedish grocery prices.
