Potato and broccoli bake

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 180 °C fan (200 °C conventional).

2. 02

   Peel and wash the potatoes, then boil in plenty of salted water for 20 minutes until tender but still firm. Divide the broccoli into florets, wash and steam for 15 minutes in a saucepan fitted with a steamer insert, with the lid on.

3. 03

   Peel and finely chop the onion and garlic. Bring the milk, 100 ml water and vegetable stock to the boil in a saucepan. Remove from the heat and stir in the cream cheese and soured cream. Fold in the eggs. Season with salt, pepper and nutmeg.

4. 04

   Brush a baking dish with olive oil. Slice the potatoes and use them to cover the base of the dish. Spread the onions and garlic evenly over the potato slices. Dot with the cream cheese and soured cream mixture. Add another layer of potato slices and roughly cover with the creamy mixture. Continue until all the potato slices have been used. Arrange the broccoli florets on top and cover with the remaining creamy mixture.

5. 05

   Roughly chop the walnuts and scatter over the bake. Tear the mozzarella into small pieces and coarsely grate the Parmesan. Distribute both evenly over the bake. Bake on the middle shelf for 15 minutes, until the cheese forms a golden-brown crust.

6. 06

   Remove the potato and broccoli bake from the oven and serve garnished with basil leaves.