Broccoli, Potato & Onion Gratin

This dish was originally served as a main meal to sit alongside the orange baked rainbow trout for a vegetarian guest, but can easliy be used as a sundry for accompaniment to a main meal, not unlike daupinoise potatoes (which are a particular favourite of mine).

This is a relatively simple recipe and requires minimal ingredients and preparation. It can also be cooked in a ceramic serving dish for family serving, so that the entirety of your tribe can dig in and enjoy.

You will need:

(Serves 4)

Ingredients:

50 g soft cream cheese
150g grated gruyere cheese (if not available cheddar will suffice)
8 medium sized washed potatoes, unpeeled.
250 ml single or whipping cream
3 cloves garlic, crushed.
1 Small head broccoli
2 large red onion.
1 tsp herbs de provence (or mixed herbs)

Equipment:

Ceramic serving dish (capable of withstanding the heat of the oven)
Chopping board
Sharp knife you are comfortable with.
Hot oven (Approx 180 degrees C)

Begin by slicing the potatoes into 1/2 cm slices, keeping the peel on the potatoes. With the broccoli break off into even sized florets and wash if necessary. Peel & dice the red onion (approx 1cm dice).

Layer the dish with some of the potatoes, add 1 garlic clove (crushed), then add a layer of broccoli and red onion on top, and repeat the process until your dish is 3/4 full, putting in a crushed garlic clove on each layer. Pour in the cream enough to cover the potatoes and vegetables, but not so much that it "drowns" them. Sprinkle in the herbs, and put into the oven for approximately 20 /25 mins. Whilst you are waiting for this, you can mix together the cream cheese and the grated cheese in a mixing bowl ready for use shortly.

When the potatoes begin to soften (you can test this by prodding the mixture with a fork), remove the dish from the oven and add the cheese on to the top of the mixture. Return the dish to the oven until the cheese has begun to brown.



Serve and enjoy, immediately.