Potato Broccoli Gratin with Kassler

Ingredients

• 600 g Potatoes
• 1 onion
• 2 EL oil
• 600 g Broccoli florets
• nutmeg
• Salt
• Pepper (freshly ground)
• 100 g sun-dried tomatoes (in oil)
• 300 g cooked Kassler
• 250 g cream cheese
• 5 eggs
• 100 ml milk

Instructions

1. 1.

   Peel, wash potatoes and cook in salted water for about 25 minutes, then drain and let cool.

2. 2.

   Peel the onion and dice finely. Sauté in hot oil until translucent. Add broccoli florets, sauté briefly, season with nutmeg, salt, and pepper.

3. 3.

   Slice potatoes into 1 cm thick rounds. Drain tomatoes and cut into thin strips; cut Kassler into about 1 cm wide short sticks.

4. 4.

   Whisk cream cheese with eggs and milk, season with salt and pepper. Combine all ingredients, pour into a greased baking dish, and top with the cream cheese mixture. Bake in preheated oven at 200°C for about 35 minutes until golden.

5. 5.

   Serve hot as a hearty side or main dish.