0.25 l / 1 cup
100 g / 3.5 oz
400 g / 14 oz
Serves 3 - 412 cal per serving
Prep-time: 15 min. - Total-time: 30 min.
--> Au Gratin Potatoes
Broccoli au gratin is a simple but delicious vegetarian casserole that can be prepared in larger amounts without much effort. Preheat the oven to 200° C / 390 °F. Put the croquettes on an baking tray with baking paper and bake them on the middle rack for about 15 minutes. Meanwhile, peel the thick stem of the broccoli, cut it into smaller pieces, boil it in salted water and cook it for a few minutes.
Only now you cut the florets of the broccoli, add them and cook for about 10 minutes. Be careful that they don't become too soft. Heat butter in a nonstickfrying pan. Dice an onion and fry it in the pre-heated butter. Pour the broccoli into the sifter and drain well. Heat the milk in a small saucepan. Finely ground half of the edamer cheese into the milk. Add the onions. Stir cream into a small bowl with the cornstarch until smooth, then bind the cheese sauce with it and season it with pepper and salt. Slightly grease a small casserole, put in the broccoli and cover it with the cheese sauce. Sprinkle the remaining cheese on top and put the casserole into the oven. Scallop the Gratin until the edamer cheese is fully molten.