Kitchen. Potato gratin and chorizo ​​broccoli

Ingredients for 4 people:

  • 4 large gratin potatoes (800 grams)
  • 1 head of broccoli
  • 40 cl of liquid cream
  • 80 g of grated Parmesan cheese
  • 30 g of grated county
  • 100 g of chorizo ​​fort in thin slices
  • 1 clove minced garlic
  • 1 nut of nutmeg
  • Mill pepper
  • Gros sel


1. Wash the potatoes and dip them in a pan of cold salted water. Bring to a boil and cook for 10 to 15 minutes.

2. Cut the broccoli into bunches. Rinse and drain.

3. Dip the broccoli fleurettes in a saucepan of boiling salted water and cook for 7 to 8 minutes, it should be crispy.

4. Preheat oven to 200 ° C (th. 6-7).

5. Peel the potatoes and cut them into 4 to 5 mm slices.

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

7. In a saucepan, boil the liquid cream. Over low heat, add the grated Parmesan cheese. Squeeze the garlic clove. Grate some nutmeg on the whole. Continue cooking for 3 to 4 minutes and pour the mixture over the potatoes and broccoli.

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

9. At the exit of the oven, give a pepper mill turn.

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