Description
Zartschmelzende Kartoffelscheiben vereinen sich mit knackigem Brokkoli und herzhaftem Rindfleisch in einer goldbraun gratinierten, cremigen Sauce – fein gewürzt mit Muskat, Salz und Pfeffer. Saftig, aromatisch, unwiderstehlich.
Ingredients
Scale
- 800 g potatoes (preferably waxy or semi-waxy)
- 400 g broccoli
- 100 g cooked beef
- 200 ml cream
- 200 ml milk
- 1 tablespoon flour
- Salt and pepper
- Nutmeg
- 1 onion
- 100 g grated cheese (e.g., Emmental, Gruyère, Gouda, Appenzeller)
- Oil
Instructions
- Preheat your oven to 180–200°C (356–392°F) to prepare it for baking the gratin.
- Wash and peel the potatoes thoroughly to remove any dirt and skin. Slice the potatoes evenly into thin rounds, about 3–5 mm thick, to ensure even cooking.
- Place the sliced potatoes into a large pot of boiling salted water. Cook the potatoes for about 10 minutes, or until they are just tender but still hold their shape. Drain the potatoes and set them aside.
- While the potatoes are cooking, wash the broccoli and trim off any tough stems. Cut the broccoli into small florets. Blanch the broccoli florets in a separate pot of boiling salted water for about 8 minutes, until they are crisp-tender. Immediately transfer the broccoli to a bowl of cold water to stop the cooking process and preserve their vibrant green color. Drain the cooled broccoli thoroughly in a colander.
- Peel and finely dice the onion. Cut the cooked beef into small cubes or thin strips, depending on your preference.
- Heat a little oil in a large skillet or saucepan over medium heat. Add the diced onion and diced beef, and sauté for several minutes until the onion becomes translucent and the beef is warmed through.
- Sprinkle 1 tablespoon of flour over the onion and beef mixture, stirring constantly to combine and cook out the raw flour taste for about 1–2 minutes.
- Gradually pour in the cream and milk while continuing to stir, ensuring the mixture becomes smooth and lump-free. Bring the sauce to a gentle simmer, stirring constantly until it thickens slightly.
- Season the sauce generously with salt, pepper, and a pinch of freshly grated nutmeg to enhance the flavor. If the sauce is too thick, add a little broccoli cooking water, vegetable broth, or plain water to reach your desired consistency.
- Lightly grease a large baking dish or gratin dish with oil, using a brush or a paper towel to ensure the entire surface is coated. This will prevent sticking.
- Arrange the cooked potato slices and broccoli florets evenly in the prepared baking dish, layering them if desired for a more even distribution.
- Pour the onion-beef-cream sauce evenly over the vegetables, making sure everything is well coated. Use a spatula or spoon to gently spread the sauce if needed.
- Sprinkle the grated cheese evenly over the top of the dish, covering all the ingredients to form a delicious, golden crust when baked.
- Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted, bubbling, and golden brown on top. If you prefer a crispier top, you can broil it for an additional 2–3 minutes at the end.
- Once baked, remove the gratin from the oven and allow it to rest for a few minutes before serving. This helps the sauce set slightly, making it easier to serve.
Notes
You can substitute the cooked beef with cooked ham or leave it out for a vegetarian option. For added flavor, try mixing different types of cheese. Serve the gratin hot, garnished with fresh herbs like parsley or chives if desired. Leftovers can be stored in the refrigerator and reheated the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
