Kitchen. Potato and broccoli gratin with chorizo

Ingredients for 4 persons :

  • 4 large gratin potatoes (800 grams)
  • 1 head of broccoli
  • 40 cl of liquid cream
  • 80 g grated parmesan
  • 30g grated Comté cheese
  • 100 g strong chorizo, thinly sliced
  • 1 minced garlic clove
  • 1 nutmeg
  • Ground pepper
  • coarse salt

Realization :

1. Wash the potatoes and plunge them into a pan of cold salted water. Bring to a boil and simmer for 10 to 15 minutes.

2. Cut the broccoli into florets. Rinse and drain them.

3. Plunge the broccoli florets into a pan of salted boiling water and cook them for 7 to 8 minutes, they should remain crisp.

4. Preheat the oven to 200°C (th. 6-7).

5. Peel the potatoes and cut them into 4-5 mm rounds.

6. In a gratin dish, alternate the potato slices, the broccoli florets and the chorizo ​​slices.

7. In a saucepan, boil the liquid cream. Over low heat, add the grated parmesan. Squeeze the garlic clove. Grate a little nutmeg all over. Extend the cooking for 3 to 4 minutes and pour the mixture over the potatoes and broccoli.

8. Sprinkle the dish with grated Comté and bake for 15 to 20 minutes at 200°C (th 6-7).

9. On leaving the oven, give a turn of the pepper mill.

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