In a saucepan, melt the butter over low heat.
Add the flour and cook, stirring constantly, for a few minutes to form a roux.
Gradually pour in the milk while stirring continuously to prevent lumps from forming.
Season with salt and rosemary, and continue cooking until the sauce thickens slightly.
Assemble the Dish:
Preheat the oven to 180°C (356°F).
Grease a baking dish with vegetable oil.
Start layering the ingredients in the baking dish: first, a layer of potatoes, then pour some of the béchamel sauce over the potatoes.
Add a layer of broccoli on top of the sauce, then sprinkle with grated Parmesan cheese.
Repeat the layers until all the ingredients are used up, ending with a layer of Mozzarella cheese on top.
Bake:
Place the baking dish in the preheated oven and bake for 35 minutes or until the cheese is melted and bubbly, and the top is golden brown.
Serve:
Once baked, remove from the oven and let it cool for a few minutes.
Serve the delicious broccoli and potato bake hot, garnished with fresh herbs if desired.
Conclusion
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