Clóna Cookery Corner

Preheat Oven:
Preheat your oven to 180°C
Prepare the Potatoes and Broccoli:
Peel and thinly slice 500 grams of potatoes.
Cut 300 grams of broccoli into florets and blanch in boiling water for 3 minutes. Drain and set aside.

Prepare the Cream Sauce:
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Add 1 finely chopped onion and 2 minced garlic cloves, and sauté until the onion is translucent, about 5 minutes.
Stir in 250ml of Clóna cream. Season with salt and pepper to taste.
Continue to cook, stirring occasionally, until the mixture is heated through, about 3-4 minutes.

Assemble the Bake:
In a greased baking dish, arrange half of the sliced potatoes in an even layer.
Top with half of the broccoli florets.
Pour half of the cream sauce over the potatoes and broccoli.
Repeat with the remaining potatoes, broccoli, and cream sauce.
Sprinkle 100 grams of grated cheddar cheese evenly over the top.

Bake:
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.

Serve:
Let the bake cool for a few minutes before serving.

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