Broccoli and Potato Casserole

For the broccoli and potato casserole, peel the potatoes, cut into slices and cook in salted water until al dente. Remove the broccoli from the strand and divide into smaller florets, also cook briefly in salted water.

Chop the onion and fry it. Grease a baking dish with butter, cover the bottom with the slices of potatoes – salt, spread the roasted onions on top, then the broccoli florets.

For the béchamel sauce, heat some oil in a saucepan, add the flour and let it sweat a little (the mixture should not be too solid), then gradually add the milk (with Parmesan cheese) and keep stirring.

Season with salt, pepper and nutmeg. When the béchamel sauce is nice and creamy, pour over the casserole and bake in the oven.

Preparation Tip:

The broccoli and potato casserole can also be baked with another cheese of your choice.

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