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Potato and broccoli casserole

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Ingredients for 2 servings:

  • 600 g potatoes
  • 400 g broccoli
  • 3 eggs
  • 50 g cream cheese
  • 250 ml milk
  • 40 g fine oat flakes
  • 40 g Parmesan, finely grated
  • 30 g walnuts, chopped, or almond flakes
  • curry powder
  • salt and pepper
  • Vegetable broth, instant
  • nutmeg
  • Herbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the broccoli into florets, remove the stems, blanch in vegetable stock, and drain. Coarsely grate the potatoes, season with salt, and pepper. Whisk the eggs with cream cheese and milk. Season with salt, pepper, and curry powder. Stir in the oats and Parmesan cheese. Mix the broccoli, potatoes, and sauce well and pour into a baking dish. Bake at 180°C for about 45 minutes. Sprinkle the nuts or almonds on top either immediately before serving or 10 minutes before the end of the baking time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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