Boil the potatoes until tender but firm, remove to cool, then slice, in the same water add the broccoli florets and cook until very al dente. Drain well.
Step 2
In a medium pot melt the butter, whisk in the flour, salt and pepper, whisk until smooth. Slowly add the milk and continue whisking until thickened and starts to boil. Remove from heat. Let cool slightly.
Step 3
In a baking dish, spread a couple of spoonfuls of white sauce on the bottom, make 3 layers, starting with the sliced potatoes, a sprinkle of oregano or thyme.
Step 4
White sauce, broccoli florets and a sprinkle of parmesan cheese, continue for three layers.
Step 5
Bake until tender and bubbling. Let cool 5 minutes before serving.