Potatoes baked with cauliflower and broccoli
4 servings
90 minutes
This aromatic and tender potato, baked with cauliflower and broccoli, is a true embodiment of European culinary simplicity and sophistication. The dish harmoniously combines airy mashed potatoes with the softness of cauliflower and the freshness of broccoli, creating a delicate creamy flavor with light nutty notes. Baked under a golden crust of cheese, it acquires an appetizing texture and rich aroma. Such potatoes can serve as a complete dish or as a delightful side to meat or fish. An ideal treat for a cozy family dinner or festive table!
1
We wash the potatoes very well. Place them on a rack and send them to a preheated oven at 200 degrees for 1 hour.
- Potato: 4 pieces
2
In about 15-20 minutes, we start preparing the cabbage. We add broccoli and cauliflower to boiling salted water.
- Broccoli: 100 g
- Cauliflower: 200 g
- Salt: to taste
3
After 5 minutes, we take out the broccoli and continue to boil the cauliflower until soft (10-15 minutes).
- Broccoli: 100 g
- Cauliflower: 200 g
4
Cut the prepared potato in half and carefully scoop out the flesh, leaving a thin layer around the edges.
5
We add cauliflower to the potatoes.
- Cauliflower: 200 g
6
And using a masher, we turn potatoes and cauliflower into puree.
- Potato: 4 pieces
- Cauliflower: 200 g
7
Add warm (heated milk) and continue to whisk with a masher.
- Milk 1%: 50 ml
8
Then, add grated cheese (50 g) and salt to taste, mixing everything thoroughly.
- Hard cheese: 80 g
- Salt: to taste
9
We fill the potato halves, place broccoli on top of each, and sprinkle with grated cheese.
- Broccoli: 100 g
- Hard cheese: 80 g
10
We send it to the oven (preheated to 200 degrees) and bake for 5-10 minutes, or wait until the cheese melts and the potatoes with cabbage heat up.
- Hard cheese: 80 g
