Smoked pork casserole with broccoli and potatoes

Ingredients for 6 servings:

• 6 slices of smoked pork
• 1 kg jacket potatoes, sliced
• 2 heads of broccoli
• 300 g mountain cheese, grated
• 100 g Parmesan, grated
• 2 large onions, very finely diced
• 200 ml cream cheese
• 2 m.-sized eggs
• 1 bunch of parsley or dill or other fresh herbs
• 30 g butter, mildly soured
• Salt and pepper, white

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

absolutely delicious, simple and hearty in taste

Rinse the meat slices, pat dry with kitchen paper, cut into thin strips, and then fry them briefly in a pan. Then set aside. Rinse the broccoli and cut the florets from the stalks. Blanch the florets in boiling salted water for about five minutes and then let them steam off immediately so they are somewhat dry. Set these aside as well. Cut the broccoli stalks into small cubes and sauté them in the butter with the diced onions. When everything is cooked, add the cream cheese, beaten eggs, and grated Parmesan cheese and season with spices. Stir in the chopped herbs and remove the pan from the heat. Finally, puree the contents of the pan until smooth, adding more seasoning if necessary. Preheat the oven to 180°C (top/bottom heat). Arrange the meat in a baking dish, then layer the potato slices and broccoli florets on top. Then spread the cream cheese and herb mixture on top, and finally, scatter the mountain cheese evenly over the top. Bake the casserole in the oven for 35-40 minutes. If the casserole starts to get too brown, cover with parchment paper. Serve this casserole with fresh tomato or cucumber salad.