Potato gratin with salmon and broccoli

Turn the oven on to 190 °C convection or 200 °C regular bake. Butter the baking dish with half the butter (about 7 g).

Peel the 400 g of potatoes and cut them into thin 3 mm rounds. Don't rinse them, the starch helps bind the gratin.

Bring about 1 l of salted water to a boil in the saucepan, drop in the rounds and cook them 7 min. Drain them in the colander, keeping the saucepan for the next step.

Break the 200 g of broccoli into small florets. Drop them into the salted boiling water for 3 min, then drain.

In the small bowl, mix the 10 cl of cream, the 5 cl of milk, the pinch of nutmeg, salt and pepper. Cut the salmon into 2 cm cubes.

Lay half the potatoes in the dish, then the broccoli and salmon, then the rest of the potatoes. Pour the sauce over and dot the top with the remaining 8 g of butter in small pieces.

Bake 25 min, until the top is golden and the salmon is opaque all the way through. Let it rest 5 min before serving.