Broccoli and Mushroom Potato Casserole

Ingredients

• 1kg potatoes
• 150g broccoli
• 1 red onion
• 2 garlic cloves
• 150g cheddar cheese
• 30g parmesan cheese
• 150g closed cup mushrooms
• olive oil, for greasing
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 200ml double cream^{what is?}
• 1 tsp butter
• a pinch of fresh parsley, for garnish

Potatoes weigh before peeling. I used British baby potatoes.

Method

Peel, wash and cut the potatoes into slices about half a centimetre thick.

Place the potato slices into a pan, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 10 minutes until half-cooked. Drain and set aside.

Trim the broccoli into florets and bring a pan of water to a boil with a pinch of salt. Add the broccoli to the boiling water and cook for 3-4 minutes. Drain and set aside.

Peel the red onion and slice it as you prefer.

Take the garlic cloves and grate them or press them through a garlic press.

Grate the cheddar cheese and shave the parmesan.

Wash and slice the closed-cup mushrooms.

Heat a little olive oil in a pan and fry the mushrooms until browned.

Add the onions and garlic, and fry until translucent and fragrant.

Season with salt, pepper, and thyme.

Pour in the double cream and add the parmesan shavings.

Stirring continuously, cook until the cheese is melted and the sauce thickens, then set aside.

Preheat the oven to 200°C.

Prepare an ovenproof dish and grease the bottom and the inside edges with a little butter.

I used an oval dish with a length of 28cm and a width of 19cm.

Lay the potato slices in the bottom of the dish and add the broccoli on top.

Pour over the mushroom sauce.

Finish by covering it with the grated cheddar cheese.

Place in the oven and bake for 20 minutes.

Serve hot, garnished with freshly chopped parsley.