Potato casserole with ham

Ingredients for 4 servings:

• 500 g broccoli, fresh or frozen
• 2 spring onions
• 200 g cheese, grated (Emmental)
• 150 g quark, low-fat
• 100 ml milk
• 100 g sour cream
• 500 g potatoes, boiled
• 200 g ham, cooked
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

something different, ideal for using up leftovers

Clean the broccoli, divide it into florets, and cook it in lightly salted water for about 7 minutes. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Grease a baking dish. Clean the spring onions and slice them into rings. In a large bowl, combine the onions, 3/4 of the Emmental cheese, low-fat quark, milk, and sour cream, and season with salt and pepper. Cut the cooked potatoes and ham into small cubes, add to the cheese mixture, and mix well. Stir in the broccoli. Transfer everything to the baking dish, smooth the surface, and sprinkle with the remaining cheese. Bake for about 30 minutes, until golden brown, then serve immediately. This is ideal for using up leftover broccoli and potatoes; it can also be made with cauliflower. Ham can also be easily substituted for leftover smoked pork.