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🍽️ Crispy Broccoli Potato Casserole

446 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking 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 content)
• 200 ml milk
• salt
• pepper
• 1 pinch fresh ground nutmeg
• 200 g grated Gouda
• 100 g crème fraîche

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Steam the potatoes for 20 minutes until they are firm to the bite.
3. 3. Rinse the broccoli florets under running water.
4. 4. Bring a pot of plenty of salted water and a splash of lemon juice to a boil.
5. 5. Boil the broccoli florets for 3 to 4 minutes until firm to the bite (briefly cooked in boiling water).
6. 6. Rinse the cooked florets immediately under cold water.
7. 7. Let the broccoli florets drain well in a colander.
8. 8. Preheat the oven to 180 degrees Celsius.
9. 9. Set the fan-assisted function to 160 degrees Celsius or use gas mark 2 to 3.
10. 10. Wash the chili pepper under running water.
11. 11. Cut the chili pepper in half lengthwise.
12. 12. Remove the seeds from the chili halves.
13. 13. Slice the flesh of the chili into thin rings.
14. 14. Peel the onions and the garlic cloves.
15. 15. Finely chop the onions and the garlic.
16. 16. Heat olive oil in a pan.
17. 17. Sauté the onions and garlic for 2 to 3 minutes over medium heat.
18. 18. Let the steamed potatoes steam off for a short moment.
19. 19. Peel the cooled potatoes.
20. 20. Slice the potatoes into 2-centimeter thick rounds.
21. 21. Grease the baking dish with some fat if necessary.
22. 22. Whisk the eggs in a bowl with cream and milk.
23. 23. Season the egg mixture with salt, pepper, and nutmeg.
24. 24. Layer the potato slices into the prepared baking dish.
25. 25. Pour the seasoned egg mixture evenly over the potato layer.
26. 26. Place the broccoli florets lengthwise on top of the potato layer.
27. 27. Sprinkle the casserole with cheese.
28. 28. Distribute the chili rings evenly over the casserole.
29. 29. Drizzle the casserole with crème fraîche.
30. 30. Bake the dish in the preheated oven for 20 to 25 minutes.
31. 31. Remove the casserole from the oven.
32. 32. Serve the dish warm.

Nutrition per serving

• kcal: 446
• Protein: 17 g · Fett/Fat: 33 g · Carbs: 21 g