Potato, broccoli, and cauliflower casserole with eggs and cheese

Ingredients for 6 servings:

• 1.2 kg potatoes, floury
• 1 small cauliflower
• 2 heads of broccoli
• 250 ml milk
• 100 g butter
• 400 g Emmental cheese
• 2 onions, finely chopped
• 100 g herb cream cheese
• 6 eggs
• 1 nutmeg
• 100 g fried onions
• Breadcrumbs
• e.g. parsley
• e.g. chives
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Wash the cauliflower and broccoli and then cut into small florets. Remove the butter from the refrigerator, preferably two hours in advance. Grate the Emmental cheese. Dice the onions. Finely chop the chives and parsley. In a bowl, whisk two eggs, mix with some chives and parsley, and add a little salt and pepper. In a second bowl, whisk the remaining four eggs, mix with the chives and parsley, and add salt and pepper. Peel the potatoes and cook for about 25 minutes. Meanwhile, cook the cauliflower and broccoli for a few minutes until al dente. Mash the cooked potatoes. Add the milk, softened butter, 150g Emmental cheese, the two whisked eggs, the onions, and the herb cream cheese, mix well, and season with salt, pepper, and freshly grated nutmeg. Grease a large baking dish and sprinkle evenly with some breadcrumbs. Place half of the cauliflower and half of the broccoli in equal parts as the first layer, tightly packed, in the dish. Spread a thin layer of mashed potato on top. Arrange the remaining cauliflower and broccoli on top of the mashed potato and spread the remaining mashed potato evenly on top, spreading it slightly higher at the edges. Pour the four beaten eggs on top and spread it evenly. Add a thin layer of fried onions and 250g of Emmental cheese on top. Sprinkle with breadcrumbs and finally add a few more fried onions. Bake in the oven at 200°C for about 30 minutes. Enjoy!