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Potato and broccoli casserole with mozzarella

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Ingredients for 6 servings:

  • 2 heads of broccoli
  • 4 eggs
  • 4 balls of mozzarella
  • 1 package of grated cheese, approx. 200 g
  • 15 large potatoes, depending on the size of the casserole dish or less
  • 500 g low-fat curd cheese
  • 500 ml milk
  • n. B. water
  • Spice(s) of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel 15 potatoes (or fewer depending on the casserole dish), then divide the broccoli into florets. Boil the potatoes and broccoli in a pot of water until tender. In the meantime, prepare the sauce. Whisk the low-fat quark, eggs, and 500 ml milk in a bowl. Season to taste. Cut the mozzarella into strips and line a casserole dish with them. Drain the potatoes and broccoli and add them to the casserole dish. Pour the sauce over the potatoes and sprinkle with grated cheese. Bake at 180°C (top/bottom heat) until golden brown.

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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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