Ingredients:
- 1 broccoli (about 350 grams)
- 800 grams potatoes
- 40 grams Parmesan cheese
- 100 grams Mozzarella cheese
- Vegetable oil
- Salt
For Béchamel Sauce:
- 50 grams butter
- 50 grams flour
- 500 ml milk
- Salt
- 1/2 teaspoon rosemary
Instructions:
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Prepare Broccoli and Potatoes:
- Wash the broccoli and cut it into florets.
- Peel and slice the potatoes.
- Blanch Broccoli:
- In a pot of boiling salted water, blanch the broccoli florets for about 2-3 minutes.
- Drain and set aside.
- Make Béchamel Sauce:
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously until it forms a paste (roux).
- Gradually pour in the milk while whisking to avoid lumps.
- Keep whisking until the sauce thickens and becomes smooth.
- Season the Béchamel sauce with salt and rosemary. Remove from heat and set aside.
- Assemble the Bake:
- Grease a baking dish with vegetable oil.
- Layer the sliced potatoes evenly at the bottom of the dish.
- Place the blanched broccoli florets on top of the potatoes.
- Pour the Béchamel sauce evenly over the broccoli and potatoes.
- Sprinkle grated Parmesan cheese and Mozzarella cheese on top.
- Bake the Dish:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbly.
- Serve: Once done, take out the broccoli and potato bake from the oven and let it cool slightly before serving.
- Enjoy: Indulge in the delightful flavors of your cheesy broccoli and potato bake!