← All recipes

🍽️ Creamy Potato and Broccoli Casserole

350 kcal · 55 min · 4 servings

Ingredients

• 1 Liter water
• vegetable broth powder to taste
• 6 medium-sized potato(es)
• 2 heads broccoli
• 1 onion(s)
• 2 tbsp margarine
• 2 tbsp flour
• 1 packet cream (or soy cream, approx. 200 ml)
• a little nutmeg
• a little paprika powder, sweet
• a little salt and pepper
• a little chili powder
• lots of cheese, grated (or vegan cheese substitute, approx. 150 - 200 g)

Instructions

1. 1. Fill a pot with water and bring it to a boil.
2. 2. Add the vegetable broth to the boiling water.
3. 3. Peel the potatoes completely.
4. 4. Wash the broccoli and divide it into small florets.
5. 5. Cut the peeled potatoes into small cubes.
6. 6. Cook the potato cubes in the broth.
7. 7. Remove the cooked potatoes from the pot using a slotted spoon.
8. 8. Cook the broccoli florets in the same broth.
9. 9. Place the potatoes and broccoli into a large baking dish.
10. 10. Dice an onion into fine cubes.
11. 11. Sauté the onion cubes in margarine until they are translucent.
12. 12. Sprinkle flour over the onions and cook it briefly.
13. 13. Pour half a liter of the cooking broth into the onion-flour mixture.
14. 14. Let the sauce thicken while stirring.
15. 15. Stir the soy cream into the sauce.
16. 16. Season the sauce with nutmeg, paprika powder, salt, pepper, and chili.
17. 17. Pour the finished sauce over the vegetables in the baking dish.
18. 18. Sprinkle the cheese evenly over the sauce.
19. 19. Preheat the oven to 180 degrees Celsius with top and bottom heat.
20. 20. Bake the casserole in the oven for 20 to 25 minutes.
21. 21. Remove the casserole from the oven when the cheese is golden brown.

Nutrition per serving

• kcal: 350
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 34 g