Broccoli and potato casserole recipe
Broccoli and Potato Casserole recipe
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Ingredients
| 1 kg | floury potatoes |
| ½ l | hot milk |
| 1 tbsp | oil |
| 750 g | broccoli |
| 1 ½ tbsp | butter |
| 2 tbsp | flour |
| 2 ½ tbsp | Crème fraîche |
| 50 g | grated cheese |
| salt and freshly ground black pepper, to taste | |
| ground nutmeg |
Instructions
Peel and quarter the potatoes. Cook in slightly salted water, covered, until tender.
Divide the broccoli into florets and cut the longer stems in small pieces. Cook in slightly salted water for 5-8 minutes. Transfer in a sieve and drain.
Drain the potatoes and push them through a potato ricer or mash the potatoes. With a wire whisk stir in 250 ml hot milk and 1 heaped tsp. of oil. Season to taste with salt and nutmeg.
Grease the casserole dish with oil. Arrange the mashed potatoes with a piping bag with a medium star-shaped nozzle along the edges. Place the broccoli in the middle of the casserole dish.
Preheat the oven to 180°C.
For the sauce, heat the butter, add the flour and cook stirring over low heat until slightly golden. Add 250 ml hot milk and bring to the boil, stirring constantly. Stir in the crème fraîche and the grated cheese. Season to taste with salt, pepper and nutmeg. Evenly pour the sauce over the broccoli.
Transfer the casserole dish into the preheated oven on the second rack from the bottom and bake for 15-20 minutes.
Preparation time:
ca. 35 min
medium
422 kcal
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