Cheesy potato and broccoli bake!
4 Vivaldi potatoes (or any of your choice - I like Vivaldi potatoes as they’re buttery. I get them from Sainsbury’s)
1 head of broccoli
300ml double cream or full fat milk
150g grated cheese
Half a ball of mozzarella
2 medium eggs
2 garlic cloves
A pinch of salt
A pinch of pepper
(Note: this is an extremely versatile dish! You can add lots of other things if you wish - ham, chicken, peas, leeks...whatever you fancy!)
Preheat your oven to 200 degrees fan and put aside a casserole dish.
In a jug pour out your double cream or milk and crack your eggs.
Mince the garlic cloves and put into the jug along with your salt and pepper.
Mix to combine and then put aside.
Peel your potatoes and and finely chop them to about 1/2 an inch thick.
Chop your mozzarella into thin slices and grate your cheese.
Chop your broccoli. If you like it a bit crunchy leave it as is. If you prefer it a bit softer then boil for about 10 minutes to soften it.
Lay 1/3 of the potato slices at the bottom of your casserole dish.
Place 1/3 of the mozzarella slices on top of the potato.
Pour 1/3 of the double cream mixture over your potatoes and sprinkle 1/3 of the cheese and some of the broccoli.
Repeat steps 8-10 until you have used up all of the ingredients. If you like, sprinkle some more cheese on top.
Place in the centre of the oven and bake for 25-30 minutes or until you can put a knife through the potato slices easily.
Once baked, set aside to cool for a few minutes before serving.