Potato Gratin with Char-Grilled Broccoli                     


Preparation: 15 minutes

Cooking time: 50 minutes

Serves: 4


1kg potatoes, sliced 1cm thick
1 medium onion, peeled & thinly sliced
2 cloves garlic, peeled & finely chopped
150ml pouring cream
100ml milk
100g cheddar cheese, grated

100g breadcrumbs

500g Broccoli, cut into florets and stem sliced

1/4 cup almond flakes, toasted
Salt & Pepper to taste



Boil the potatoes for 10 minutes, until they start to soften. Combine the garlic, cream and milk. Taste and season with salt and pepper if needed. Grease an oven-proof dish and put in a layer of potatoes, followed by a layer of onions. Pour some of the cream mixture over each potato layer. Continue until all ingredients are used. Pour any remaining cream mixture over the top, making sure all the top vegetables are coated. Combine the cheese and breadcrumbs and sprinkle on top. Cook at 200 degrees for about 45 minutes, until the potatoes are soft and the breadcrumbs are golden brown. Meanwhile steam or boil broccoli for a few minutes until cooked but still crunchy. Remove and refresh in iced water. When the potato gratin is nearly ready to serve, heat a ridged char grill pan on high. Toss broccoli in olive oil and sear on the grill until well-coloured on the outside. Sprinkle with toasted almonds and serve with the potato gratin.