FRIJE

Instructions

• 1.   Cook the potatoes preferably with their skin on and the broccoli separately, washed and cut into small florets.
  
  The broccoli should be cooked but still firm.
• 2.   Layer the peeled and sliced potatoes (5 mm thick) and the broccoli sliced lengthwise in a gratin dish.
• 3.   In a non-stick skillet, bring the heavy cream to a boil, then add 100 g of grated Comté cheese, reduce the heat, and add the pressed garlic clove. Season with salt, pepper to taste, and grate a little nutmeg over the mixture.
  
  Cook gently for 3 minutes and pour over the potatoes and broccoli.
• 4.   Sprinkle the remaining Comté cheese over the dish.
• 5.   Bake in the oven for 15 to 20 minutes at 200°C (Th 6/7).
• 6.   If the dish has cooled because you prepared it in advance, bake for 30 minutes at 175°C (Th 5/6) instead.

Nutritional information *