Mediterranean Potato Casserole

Ingredients

• 600 g waxy potatoes
• Salt
• 400 g Broccoli
• 1 onion
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 3 tomatoes
• 2 Spring Onions
• 50 g black olives (pitted)
• dried Thyme
• dried oregano
• ground pepper
• 250 g yogurt (3.5% fat)
• 2 Eggs
• 50 g Emmental

Instructions

1. 1.

   Wash potatoes and cook with skins in salted water for 20 minutes. Drain, let steam dry, peel, and slice.

2. 2.

   Clean broccoli, cut into florets. Blanch in boiling salted water for 3 minutes, drain and shock in cold water. Peel and finely chop onion and garlic. Heat olive oil in a pot. Add onion and garlic and sauté until translucent.

3. 3.

   Wash tomatoes, quarter them, remove stems and seeds. Dice tomatoes. Trim spring onions, wash, and slice into thin rings. Roughly chop olives.

4. 4.

   Combine onion, garlic, tomatoes, spring onions, olives, thyme, oregano. Season with salt and pepper. Layer potato slices and broccoli florets in a shallow baking dish like roof tiles, then add the vegetable mixture on top.

5. 5.

   Whisk yogurt with eggs carefully. Season with salt and pepper. Pour yogurt sauce over potatoes and vegetables. Grate Emmental on top. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for about 30 minutes. Remove from oven and serve warm.