Potato gratin with amaranth

Ingredients

• 500 g Potatoes
• 350 g Broccoli
• 1 clove garlic
• 3 tsp rapeseed oil
• 200 ml classic vegetable broth
• 300 ml milk (1.5% fat)
• 100 g cream cheese (13% fat)
• 30 g parmesan (1 piece)
• 1 egg
• Salt
• Pepper
• nutmeg
• 70 g medieval Gouda
• 60 g amaranth pops
• 1 bunch chives

Instructions

1. 1.

   Wash potatoes and cook with skins in salted water for 20 minutes. Meanwhile, trim, wash, and cut broccoli into florets.

2. 2.

   Peel garlic and finely chop it.

3. 3.

   Heat 2 tsp oil in a pot, sauté the garlic until translucent. Add broccoli and stir frequently for 4–5 minutes.

4. 4.

   Add broth and milk, simmer on medium heat for 8–10 minutes. Stir in cream cheese, remove from heat, and blend with an immersion blender to a fine puree. Let cool slightly.

5. 5.

   Drain potatoes, rinse under cold water, peel, and slice into rounds.

6. 6.

   Grease a baking dish with the remaining oil and layer potato slices in a brick‑like pattern.

7. 7.

   Grate parmesan and mix it with the egg into the broccoli puree. Season with salt, pepper, and a pinch of nutmeg, then pour over the potatoes.

8. 8.

   Grate Gouda, combine with amaranth pops, and sprinkle over the gratin.

9. 9.

   Bake in a preheated oven at 200 °C (180 °C fan) for about 20 minutes until golden. Wash chives, dry, cut into rings, and scatter on top before serving.