Broccoli Potato Casserole

Ingredients

• 500 g waxy potatoes
• 400 g broccoli florets
• Salt
• 2 tbsp lemon juice
• 1 red chili pepper
• 2 onions
• 3 Garlic cloves
• 2 tbsp olive oil (20 ml)
• 3 eggs
• 200 ml heavy cream (min. 30% fat)
• 200 ml milk
• Salt
• Pepper
• a pinch fresh ground nutmeg
• 200 g shredded Gouda cheese
• 100 g crème fraîche

Instructions

1. 1.

   Wash potatoes and steam for 20 minutes until firm. Wash broccoli florets and blanch in a pot of plenty boiling salted water with lemon juice for 3-4 minutes until firm. Then shock in cold water and drain.

2. 2.

   Preheat oven to 180°C (fan 160°C; gas: level 2‑3).

3. 3.

   Wash chili pepper, halve lengthwise, deseed and slice into rings. Peel onions and garlic cloves and finely chop. Heat olive oil in a pan and sauté onions with garlic for 2‑3 minutes over medium heat.

4. 4.

   Steam potatoes until soft, peel and cut into 2 cm thick slices. If needed, grease the baking dish. Whisk eggs with cream and milk and season with salt, pepper and nutmeg. Layer potato slices in the dish and pour the egg mixture over them.

5. 5.

   Place broccoli florets on top lengthwise. Sprinkle casserole with cheese and chili rings and drizzle with crème fraîche. Bake in preheated oven for 20‑25 minutes until golden. Remove from oven and serve warm.