Begin by cutting the broccoli bouquet and cooking it in a pan of boiling, salted water for 2 minutes. Once done, drain, chop them into smaller pieces, and set them aside.

Peel the potatoes, soak them in water for 5 minutes to remove excess starch, and then cut them into slices.

Cook the potato slices in boiling, salted water for about 7 minutes, until they are tender. Once done, drain the potatoes and set them aside while you prepare the creamy bechamel sauce.

Making the Bechamel Sauce

In a pan over medium heat, add the butter and let it melt. Then, add the flour, mixing well until it forms a smooth paste.

Gradually add the milk and pink salt, stirring constantly. Add a pinch of nutmeg and the grated parmesan cheese. Continue stirring until the sauce thickens and becomes creamy.

Assembly

Now that we have all our components ready, it’s time to assemble this mouthwatering dish:

Line a round pan with a removable bottom with baking paper and grease the paper with olive oil.

Start by spreading a layer of the creamy bechamel sauce at the bottom of the pan.

Next, place a layer of sliced potatoes on top of the sauce.

Drizzle a little more sauce over the layer of potatoes and sprinkle the grated parmesan and finely chopped broccoli evenly.

Repeat these layers until you’ve used up all the ingredients, finishing with a final layer of parmesan and grated mozzarella on top.

Preheat your oven to 180°C and bake the dish for approximately 35 minutes, or until it turns golden brown and bubbling.

Once done, carefully remove it from the oven, unmold the dish, and get ready to serve this delicious creation to your eager guests or family.

Conclusion