Potato and broccoli casserole with pickles

Ingredients for 2 servings:

• 200 g jacket potatoes (can be cooked the day before)
• 200 g broccoli
• 2 gherkins
• 100 ml milk
• 1 shot of condensed milk
• 2 eggs
• 3 cloves garlic
• Salt
• black pepper, freshly ground
• Nutmeg, grated
• Chili flakes, if you like that
• 150 g cheese, grated, to your taste
• Fat, for the casserole dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian, completely variable pleasure for 2 people

Clean the broccoli, cut it into small florets, and cook it in boiling salted water for about 3 minutes. Strain the vegetables through a sieve, then immediately rinse them with cold water (blanch) and let them drain. Slice the gherkins lengthwise. Grease a baking dish and arrange the cucumber slices on the bottom of the dish. Preheat the oven to 200°C. Peel the potatoes and cut them into small cubes. Crack 2 eggs into a large bowl and whisk them with the cold milk. Dice the garlic and add it to the milk. Season with salt, nutmeg, pepper, and chili, if desired. Add the diced potatoes, broccoli, and about 50g of the grated cheese to the egg mixture, mix gently, and pour the mixture into the prepared baking dish. Sprinkle with the remaining grated cheese, place in the center of the oven, and bake using conventional oven heating for about 35–40 minutes. Instead of broccoli, you can of course mix any other vegetable into the potato casserole. Anything pan-fried goes well with this dish, as does a nice roast.