Broccoli and potato casserole with Limburger cheese

Ingredients for 2 servings:

• 500 g potatoes, mainly waxy
• 500 g broccoli
• 2 onions, red
• 100 g Limburger soft cheese 50% cream (e.g. from Lidl)
• 100 ml milk, 1.5% fat
• 2 tsp butter
• 2 m.-sized eggs
• 1 tsp herbs de Provence
• 1 pinch of nutmeg
• Cayenne pepper
• Salt and pepper, black

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

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Separate the broccoli florets from the stalk, peel the stalk, and cut into small pieces. Peel and slice the potatoes. Bring water to a boil and cook the broccoli for 3 minutes. Remove with a slotted spoon and place in a bowl of cold water to retain its color. Add the potato slices to the boiling water and cook for 6 minutes. Roughly dice the onions and briefly sauté in half of the butter. Whisk the milk with the eggs and season with the herbs de Provence, cayenne pepper, and nutmeg. Place the broccoli, potato slices, and onions in a bowl and season with pepper and salt. Pour the milk and egg mixture over the broccoli and mix gently. Grease a baking dish with the remaining butter and spread the entire contents of the bowl evenly in the dish. Sprinkle the Limburger cheese, cut into small cubes, evenly on top. Bake the casserole in a hot oven at 200°C top/bottom heat (180°C fan, gas mark 3) for 25 minutes.