Potato casserole with broccoli and tomatoes

Ingredients for 4 servings:

• 8 m.-sized potatoes
• 1 broccoli
• 250 g cheese, grated (approx. 1 bag of Emmental)
• 1 cup of cream
• 1 egg(s)
• 1 cup sour cream
• Tomato paste
• salt and pepper
• 15 cherry tomatoes or diced tomatoes from 2-3 tomatoes
• broth
• nutmeg
• herbs, mixed, frozen

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Peel and dice the potatoes (approx. 1.5 cm cubes), and boil in salted water. Wash the broccoli and cut into small florets, then sauté briefly with a little broth. Wash and halve the tomatoes. Mix the sour cream, egg, and cream together and season well (lots of herbs), stirring in a little tomato paste. Combine the potatoes, broccoli, and tomatoes in a casserole dish with the sauce. Spread the cheese on top and bake in a preheated oven at 200°C for 15-20 minutes. Alternatively, you can do this without pre-cooking the potatoes, but the casserole will take quite a while (>1 hour).