Potato Vegetable Gratin with Broccoli and Olives

Ingredients

• 400 g broccoli florets
• Salt
• 5 ripe tomatoes
• 70 g pitted black olives
• 600 g waxy potatoes
• 4 Spring Onions
• fat (for greasing the dish)
• 300 ml whipping cream
• 4 eggs
• 100 grated parmesan cheese
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash the broccoli and blanch it in boiling salted water for 2-3 minutes, then shock in cold water.

2. 2.

   Wash the tomatoes, remove the stem ends, blanch, peel, and slice them. Roughly chop the olives. Peel, wash, and thinly slice or shave the potatoes. Wash the spring onions, dry, and cut into rings.