Broccoli, potato and shrimp casserole

Ingredients for 4 servings:

• 1 kg broccoli, fresh
• 5 large potatoes
• 250 g shrimp(s), frozen
• 1 cup of crème fraîche, natural or herbs
• 1 bottle of Cremefine (15% fat)
• 300 ml broth
• 3 cloves garlic
• 2 tbsp Parmesan, freshly grated
• salt and pepper
• e.g. chili flakes
• Herbs, dried, e.g. oregano, basil or as desired
• 100 g gratin cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

very easy

Preheat the oven to 200°C fan/convection oven. Remove the shrimp from the bag, place them in a sieve, and rinse with water, then set aside. Divide the broccoli into florets; we don’t need the stem. Peel the potatoes and cut them into medium-sized cubes. Cook the broccoli in salted water for about 5 minutes, then drain. At the same time, cook the potatoes in salted water for about 10 minutes, drain, and set aside. In the meantime, prepare the topping. Peel and press the garlic. Pour the crème fraîche, Cremefine, and the stock into a bowl and mix well with a whisk. Add the garlic, Parmesan, and seasonings; you can use more seasoning if you like. Place a layer of broccoli in a baking dish, arrange the potatoes on top, then more broccoli, and finally add the thawed shrimp. Sprinkle the grated gratin cheese on top and then pour the topping evenly over the top. Bake in a fan-assisted oven for about 20-25 minutes until golden brown. Enjoy.