Potato and broccoli gratin with chorizo
Difficulty level: easy
Servings 4 people
Ingredients
- 4 potatoes
- 1 broccoli
- 40 cl of cream fresh
- 80 g Parmesan grated
- 30 g of County grated
- 100 g chorizo
- 1 pod garlic
- 1 pinch nutmeg
- Pepper
Instructions
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Wash the potatoes and immerse them in a saucepan of cold salted water. Bring to a boil and cook for 10 to 15 minutes.
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Cut the broccoli into florets. Rinse and drain them.
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Place the broccoli florets in a pan of boiling salted water and cook for 7 to 8 minutes. They must remain crunchy.
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Preheat the oven to 200°C (th.6-7).
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Peel the potatoes and cut them into 4 to 5 mm rounds. Cut the chorizo into thin slices. Chop the garlic clove.
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In a gratin dish, alternate potato slices, broccoli florets and chorizo slices.
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In a saucepan, boil the crème fraîche. Over low heat, add the grated Parmesan. Squeeze the garlic clove. Sprinkle with nutmeg. Continue cooking for 3 to 4 minutes and pour the mixture over the potatoes and broccoli florets.
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Sprinkle the dish with grated Comté and bake for 15 to 20 minutes at 200°C (th 6-7).
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Remove from the oven and grind with pepper.
© Amélie Roche for the CNIPT
