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Potato and Broccoli Casserole with Mountain Cheese
(0)
50 min
Under an hour
Knuspr-Küche
Goldgelb überbacken, herrlich cremig und voller Gemütlichkeit: Zarte Kartoffelscheiben und knackige Brokkoliröschen baden in einer samtigen Muskat-Sahne-Sauce, gekrönt von einer herzhaften Kruste aus würzigem Bergkäse. Das perfekte vegetarische Wohlfühlessen für kühle Herbsttage – im Handumdrehen vorbereitet und ofenfrisch auf dem Tisch!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan). Thoroughly grease a baking dish with a little unsalted butter.
Peel and wash the potatoes, then cut or slice them into approx. 3–4 mm thin slices. Wash the broccoli, cut into bite-sized florets, and peel and finely dice the tender part of the stalk.
Bring plenty of salted water to the boil in a large pot. Add the potato slices and precook for about 6–8 minutes until still slightly al dente. Add the broccoli florets for the last 3 minutes. Drain together and allow the steam to dissipate briefly.
Chef's tip
For extra crispiness, you can switch on the oven's grill function during the last 3 minutes of baking – keep a close eye on the cheese crust!
The casserole also tastes wonderful reheated the next day and is ideal for preparing the evening before.
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