Broccoli and potato casserole

Ingredients for 2 servings:

• 1 broccoli
• 300 g potatoes
• 250 g cheese, grated or crumbled feta cheese
• 1 pack of cream cheese, also delicious with herbs
• 150 ml milk
• 2 garlic cloves
• 2 spring onions
• salt and pepper
• 1 tbsp vegetable broth, granulated
• 1 tbsp olive oil
• possibly chives or other garden herbs

Instructions

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

vegetarian and very powerful

Peel and wash the potatoes, dice them, and place them in a large pot. Wash the broccoli, cut it into small florets, and add it to the pot. Cover with water, add the vegetable stock, and bring the water to a boil. Simmer gently with the lid on for 10 minutes. Then drain and let it drain. Grease a casserole dish with oil. Finely dice the onions and garlic and place them in the casserole dish. Add the potatoes and broccoli to the casserole dish. Mix everything well and stir in the garden herbs. Place the milk and cream cheese in a bowl and mix with plenty of salt and pepper until creamy. Then spread it evenly in the casserole dish. Cover with cheese and bake in a preheated oven at 225°C (425°F) for about 30 minutes, or a few minutes longer depending on how brown the cheese should be.