John Myers
Ingredients for 3 servings:
- 300 g broccoli
- 400 g potatoes, waxy
- 200 ml sour cream
- 150 ml vegetable stock
- 2 tbsp flour
- Milk (1.5% fat)
- salt and pepper
- rosemary
- 1 pack of grated cheese (e.g. Gouda)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
with cream
Wash the broccoli and potatoes, peel the potatoes, and boil the broccoli florets in salted water for about 5 minutes, then the potatoes for about 15 minutes. Make a sauce from the sour cream, vegetable stock, and flour, and thin with milk to taste. Season with salt, pepper, and rosemary. Bring to a boil, then remove from the heat. Let the potatoes cool briefly so they can be sliced not too thinly. Line the bottom of a baking dish with potatoes, layer the broccoli on top. Then add another layer of potatoes, and finally cover with broccoli. The top layer should be broccoli. Spread the sauce evenly over the vegetables and finally sprinkle with grated cheese. Bake the casserole in a hot oven on the middle rack at 180°C (top/bottom heat) for about 30 to 35 minutes.
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