Cut the broccoli and cook in salted water for about 5 minutes until al dente. Cook the potatoes in their skins for about 15 minutes. Peel and cut into slices. Cut the pepper into cubes. Place ingredients in alternating layers in an oven-proof baking dish.
Boil the vegetable broth, melt cheese in it and season with salt, pepper and nutmeg. Pour over rest of the ingredients and put into a preheated oven at T6 (200 ° C) for about 20 minutes. Grill for a few minutes to get a crispy coating.