Broccoli-Potato Casserole

Ingredients

• 1 Red Onion
• 2 tsp butter
• 500 g waxy potatoes
• 500 g broccoli
• Salt
• 100 g sharp cheese (e.g. Romadur with at least 30% fat content)
• 100 ml milk (1.5% fat)
• 2 Eggs
• Salt
• 1 tsp Herbes de Provence
• a pinch of nutmeg
• Cayenne pepper

Instructions

1. 1.

   Peel and dice the onion. Heat 1 tsp of butter in a pan. Add the diced onion and sauté for 2 minutes over medium heat.

2. 2.

   Peel, wash, and slice the potatoes. Wash and cut the broccoli into small florets.

3. 3.

   Pre-cook the potato slices in plenty of boiling salted water for 6–8 minutes. Add the broccoli to boiling salted water for 3 minutes, drain, and cool down (blanch). Drain the vegetables well.

4. 4.

   Finely dice the cheese. Whisk together the milk and eggs with salt, Herbes de Provence, freshly grated nutmeg, and cayenne pepper.

5. 5.

   Grease a baking dish with the remaining butter. Salt and pepper the potatoes and broccoli, and place them in the baking dish with the onion. Pour over the egg milk and sprinkle with cheese cubes. Bake the casserole in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for 25 minutes, or until golden brown. Remove from the oven and serve warm.