Kartoffel Brokkoli Auflauf (Print Version)

# Ingredients:

01 - A pinch of chili flakes, as much as you like.
02 - A bit of nutmeg.
03 - Salt, just how you like it.
04 - 400g shredded Emmental cheese.
05 - 600g firm potatoes.
06 - 800g broccoli, fresh.
07 - 600ml whole milk.
08 - 50g all-purpose flour.
09 - 60g butter.
10 - 4 garlic cloves.
11 - 1 medium onion.
12 - A few twists of black pepper, or more if you want.

# Instructions:

01 - Pop it in at 180°C for about 40 minutes. Push the heat up at the end if you want a nice, toasty top.
02 - Toss the sauce, potatoes, broccoli, and cheese in your dish, one after the other until you run out.
03 - Mix the milk in nice and slow. Let it simmer for a bit. Toss in salt, pepper, and nutmeg until you like the taste.
04 - Keep stirring while you add the flour, it’ll turn into a smooth, thick mix.
05 - Melt your butter. Cook onions and garlic in it for 2-3 minutes until they smell great.
06 - Chop onion and garlic small. Cut peeled potatoes into thin rounds. Break up broccoli into bite-sized bits.

# Notes:

01 - Cut potatoes thin so they cook through evenly.
02 - Mix the sauce until it’s super smooth—no lumps allowed.
03 - Crank up the oven at the end if you want a crispy layer on top.

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