Baked broccoli and cherry tomato gratin

Name: Baked broccoli and cherry tomato gratin
Ingredients: 3 medium potatoes (450 g); 1500 ml water; 1/2 teaspoon salt for the potatoes; 1/2 head broccoli (150 g); 1000 ml water; 1/2 teaspoon salt for the broccoli; 100 g turkey ham; 300 g cherry tomatoes; 1 teaspoon oil; 2 tablespoons breadcrumbs; 4 eggs; 6 tablespoons sour cream; 1/2 teaspoon salt for the eggs; 1/4 teaspoon ground pepper; 100 g Delaco mozzarella

Children - Baked broccoli and cherry tomato gratin by Mirela N. - Recipia

Baked broccoli and cherry tomato gratin is made with potatoes and ham, held together with eggs and sour cream, with melted mozzarella on top. The eggs and sour cream hold the vegetables together, and once cooled, it’s easy to cut into portions and take along on a picnic. I like the broccoli florets about the size of a walnut, so they’re well distributed between the potato slices. Preparation: 20 minutes. Cooking: 40-45 minutes. Total time: 60-65 minutes. Serves: 4. About 360 kcal and 22 g protein per serving.

Ingredients

3 medium potatoes (450 g)
1500 ml water
1/2 teaspoon salt for the potatoes
1/2 head broccoli (150 g)
1000 ml water
1/2 teaspoon salt for the broccoli
100 g turkey ham
300 g cherry tomatoes
1 teaspoon oil
2 tablespoons breadcrumbs
4 eggs
6 tablespoons sour cream
1/2 teaspoon salt for the eggs
1/4 teaspoon ground pepper
100 g Delaco mozzarella

Preparation

1. Peel the potatoes and cut them into slices. Boil them in 1500 ml water with 1/2 teaspoon salt for 10-15 minutes, until tender but still holding their shape. Drain. 2. Break the broccoli into florets and boil it in 1000 ml water with 1/2 teaspoon salt for 5 minutes, until tender. Drain well. 3. Dice the ham and quarter the cherry tomatoes. 4. Grease an ovenproof dish with oil and sprinkle the breadcrumbs over the bottom and sides. Mix the eggs with the sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. 5. Drain the potatoes and broccoli well, then mix them with the ham and tomatoes. Arrange everything in the dish and pour the egg and sour cream mixture over the top. 6. Bake in a preheated oven at 180 °C for 20 minutes, until the egg mixture has set. Sprinkle with grated mozzarella and bake for another 5 minutes, until melted.

Notes

For a meat-free version, leave out the ham; the dish contains eggs, dairy and gluten from the breadcrumbs. Choose broccoli with firm, tightly packed florets, and if the tomatoes are very soft, cut them just before mixing everything together. Small florets soften faster than large ones, so try to cut them to a similar size. I let the vegetables drain well before putting them in the dish, because any water left behind makes the bottom of the gratin soft. Serve it with green salad, and keep any leftovers covered in the fridge for up to 3 days.