There is a cloud hanging over Ireland for the last three days, red hearts and at the same time pink goo pouring out of every pixels of my laptop. I don’t mind, nor care for either of them. The birds have started singing but it is still quite cold. I opened the fridge, and my neurotransmitters were “doing 90”! How can I satisfy that craving for comfort and inner peace on this dull Friday evening? Hang on… Got it!
You’ll need
The main actors
- 3-4 potatoes
- 1 head of broccoli
- 170g of bacon sliced
For the cheesy sauce
- 100g of butter
- 1 handful of flour
- 20cl of milk
- 100g of Feta cheese
- 1 grated garlic clove
- A splash of dry white wine
How to
First, cook the main ingredients, boil the broccoli from cold until the first heavy simmer ( you want them a bit firm) then cool and same operation with the potatoes( you want them cooked through). Slice the bacon or if you have diced pancetta, by all means, knock yourself out. Set aside, you can put the potatoes and broccoli in the pan with the bacon and toss gently for extra flavours.
For the sauce, we are entering the béchamel, aka “white sauce” zone. It is all about low heat on the stove. Place the butter in the sauce pan and let it melt. Add the flour and keep stirring; gently add the milk, little by little, keep stirring, until you get a desired thickness, not too thick, not too thin. Crumble the feta in and only salt after, as the famous Greek cheese can be pretty salty. Plus you have bacon in the dish too! Add a splash of dry white wine; this will give a bit of fruitiness to the sauce. Ok! We’re ready. Place evenly the potatoes, bacon pieces and the broccoli in an oven dish, pour the sauce over and bake at 200c for 15 to 20 minutes.
A perfect dish for the weekend!
Hungry Breton 
sounds great, will give it a try sometime
That’s an old one, but very tasty 🙂 Thank you!
What a great combination of flavours… cheese and broccoli yum yum yum!
An oldie, but a goldie 🙂 thank you!