***MAKING BECHAMEL

Melt the butter over low heat, add in the flour and quickly stir to form a paste.

In a pot, weigh the milk, salt, and nutmeg and whisk until the mixture is well combined and there are no lumps of paste.

Stir the sauce occasionally for 7 minutes until it is thick enough to coat the back of a spoon but is not too thick.

And when it's thick enough to coat the back of a spoon without seeming runny, it means it's ready. So add half of the grated cheese and stir to combine.

***BROCCOLI AND POTATOES PREPARATION

Peel and cut the potatoes into even thin slices, boil for 7 minutes in salted (½ teaspoon) water and drain

If using fresh broccoli, boil the broccoli for 8 minutes. If using frozen broccoli, thaw it in the microwave for 6 minutes then roughly chop- make sure the stems are thinly cut

Preheat the oven to 200°C / 392°F

***COMBINE & BAKE

Layer the casserole dish with a few tablespoons of bechamel sauce, followed by the potatoes, broccoli, and a sprinkle of grated mozzarella, Parmigiano/Parmesan, and freshly ground black pepper. Repeat the layers until all the ingredients are done.

The final layer should be with some bechamel sauce, Parmigiano, and grated mozzarella on top of the potato and broccoli.

Drizzle with 3 tablespoons of olive oil, cover with a lid or foil and bake for 45 minutes, pierce it with a skewer or knife to make sure the potatoes have cooked through. Then remove the lid/foil and put it back to bake for a further 7 minutes or until a nice golden brown.

Leave to cool (it will set as is cools) and serve with a sprinkle of grated Parmigiano and black pepper.

Store the leftovers in the fridge