• Boil the potatoes in their jackets in salted water along with-the broccoli. Drain well when cooked.
• Melt the butter in a small pan, add the flour and stir
with a wooden spoon until you obtain a golden-creamy consistency.
• Slowly pour in the milk and stir to avoid creating lumps.
Salt and pepper, flavour with grated nutmeg
and complete cooking.
• Peel the potatoes, slice them thinly and use them to line-the bottom of a buttered charlotte mould.
• Whisk the broccoli with the béchamel, the eggs and the grated Grana Padano until you obtain a creamy-mixture and pour it into the mould.
• Put in a preheated oven (200°C) in a bain-marie and cook for about 50 minutes.
• Turn out the flan when it is tepid, place it on a serving dish surrounded by a vegetable sauce.