Potato and broccoli gratin – a recipe for a delicious vegetarian dish. The creamy baked potatoes and broccoli with Béchamel sauce and yellow cheese.

Potato and broccoli gratin

Prep time 20 minutes
Cook time 40 minutes
Servings 4


  • 700 g potatoes
  • 600 g broccoli
  • 50 g butter
  • 50 g flour
  • 400 ml milk
  • 200 g cheese
  • 2-3 tbsp olive oil
  • q.s. salt
  • q.s. black pepper
  • q.s. nutmeg


  • Peel the potatoes, wash them and cut them into cubes. Place in a large pot, pour in enough water to cover them and bring to a boil.
  • Wash and cut the broccoli into large pieces. Add them about 5 minutes after the potatoes have boiled. Cook together.
  • When the vegetables are cooked, drain and place in a baking dish greased with the olive oil. Season with salt and black pepper to taste. Leave the cooking water aside.
  • Prepare the Bèchamel sauce: In a saucepan, melt the butter over low heat. When it is completely melted, pour in the flour, all at once. Mix well with a wooden spoon for a few minutes, taking care not to form lumps. Add 300 ml of the cooking water and mix well. Add the milk, salt and nutmeg to taste. Cook over medium heat for a few minutes until thickened, stirring constantly.
  • Pour the sauce over the broccoli and potatoes.
  • Sprinkle over with the grated cheese.
  • Bake at 200° for about 15-20 minutes until golden brown.
  • Serve the dish hot. Enjoy your meal!
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Potato and broccoli gratin

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