A comforting, Swiss-inspired gratin featuring thinly sliced potatoes and tender romanesco florets baked in a silky, nutmeg-infused cream sauce.
Preheat the oven to 200°C.
Peel potatoes and slice them into 3mm thick rounds.
Cut romanesco into small, bite-sized florets.
Mix cream, broth, and nutmeg in a small bowl.
Layer potato slices and romanesco in a baking dish.
Pour the cream mixture over the vegetables until nearly covered.
Bake for 40 minutes at 200°C until the potatoes are tender and golden on top.
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