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This delicious gratin is a great and quick idea to complete the menu of the day. We will prepare a large tray for six people where you can taste the healthy broccoli and potato, with a special accompaniment of bechamel. We will cook all the ingredients, we will place them on a tray next to the cheese made and we will cover it with a béchamel that will go gratin with a mixture of cheeses. It really is a great idea that you can not put aside, cheer up!
If you like this kind of recipes, you can try our grated cauliflower or our mustard potatoes.
Potato gratin with broccoli and feta
- Alicia tomero
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 250 g broccoli
- 4 medium potatoes
- 100 g diced feta cheese
- 100 g mixture of 3 grated cheeses
- Sal Island
- [b]Bechamel[/b]
- 500 ml whole milk
- 45 g of unsalted butter
- 45 g of wheat flour
- 1 / 2 teaspoon salt
- A pinch of nutmeg (optional)
Preparation
Peel and clean the potatoes. We clean the broccoli. Both of them are chopped into small parts for a portion and we put it to boil in a large pot with water and salt. When it starts to boil, cover it and wait for it to cook.
While we are doing the bechamel. In a casserole we put the 45 g of butter in chunks. We put it on a low heat and wait for it to melt.
Raise the heat and add the 45 g of wheat flour. We mix and let it merge for 20 seconds without stopping to remove.
We add little by little milk, without stopping stirring and watching as the mixture thickens. Drain all the milk, add the salt and nutmeg if desired. Once done, we set aside.
When we have the cooked vegetables we put the oven to heat to 220°.
We prepare a tray where we will spread the vegetables and the feta cheese.
We cover from the Bechamel sauce and place the grated [b]cheese on top.
[/b] We put it in the oven to gratin, with heat above and below and in the center of the oven. We wait for it to brown and withdraw. We serve hot.
