Creamy Broccoli and Potato Bake

Ingredients

• 1 head broccoli, cut into small florets
• 500 g potatoes
• 1 red onion, chopped
• 4 mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 500 ml (2 cups) milk
• 1/2 teaspoon nutmeg
• Cheese, grated, to taste
• 1 bay leaf
• Peppercorns, as needed
• Salt, to taste
• Black pepper, to taste
• Olive oil, as needed
• Water, for boiling the potatoes

Method

1. Preheat the oven to 180°C (350°F).
2. Place the potatoes in a saucepan with water, salt, a bay leaf and a few peppercorns.
3. Boil until the potatoes are tender, then drain and discard the bay leaf and peppercorns.
4. Cut the broccoli into small florets and chop the red onion and mushrooms.
5. Heat a little olive oil in a frying pan.
6. Sauté the red onion and mushrooms for 5 to 7 minutes, seasoning with salt and black pepper.
7. Melt the butter in a saucepan and stir in the flour.
8. Gradually whisk in the milk until the sauce is smooth and thickened.
9. Season the sauce with salt, black pepper and nutmeg.
10. Combine the cooked potatoes, broccoli and sautéed vegetables in a baking dish.
11. Pour the white sauce evenly over the vegetables.
12. Top with grated cheese and drizzle lightly with olive oil.
13. Bake for 35 minutes at 180°C (350°F), until the broccoli is tender and the topping is golden.