John Myers
Broccoli and Potato Casserole
The perfect broccoli and potato casserole recipe with a picture and simple step-by-step instructions.
- 350 g Potatoes fresh unpeeled
- 250 g Freshly cooked broccoli
- 3 tbsp Tomato sauce
- 150 ml Creme finesse – 7% fat
- Pepper
- Salt
- 50 g Grated mozzarella
- Cook the broccoli (mine was already done … the rest of yesterday ;-)). Cook the potatoes in their skins, then peel them and cut them into slices. Put both in a baking dish.
- For the sauce, the tomato sauce, e.g. this: Italian tomato sauce – boiled down in a saucepan, gently heat, add the creme finesse (or sweet cream), season with salt and pepper and pour over the broccoli-potato mixture.
- Sprinkle the grated mozzarella on top. Bake the casserole dish in the oven preheated to 200 degrees, at 180 degrees circulating air on the middle rack for about 15 minutes.
Tip:
- That goes well as a side dish to meat or fish … but you can also just do it without anything 😉
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