Broccoli and Potato Bake
Rinse the potatoes and steam for 20 minutes, until al dente. Rinse the broccoli florets and blanch in salt water with the lemon juice for 3-4 minutes, until al dente. Rinse the broccoli in cold water and drain.
Preheat the oven to 160°C (approximately 325°F).
Rinse the chile, halve lengthwise, remove the seeds and cut into rings. Peel and finely chop the onions and garlic. Heat the olive oil in a pan and saute the onions and garlic for 2-3 minutes.
Peel the potatoes and cut into 2 cm thick slices. Grease a baking dish with butter.
Stir the eggs, cream and milk. Add the onions and garlic. Season with salt, pepper and nutmeg. Layer the potatoes in the pan and pour in the egg mixture. Layer the broccoli on top and season with salt. Sprinkle the dish with cheese and the chile rings. Sprinkle with the cream fraiche. Bake for 20-25 minutes. Remove from the oven and serve hot.