🍽️ Potato Casserole with Amaranth

Name: Potato Casserole with Amaranth
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g potatoes; 350 g broccoli; 1 clove of garlic; 3 tsp rapeseed oil; 200 ml classic vegetable broth; 300 ml milk (1.5% fat); 100 g cream cheese (13% fat); 30 g parmesan (1 piece); 1 egg; salt; pepper; nutmeg; 70 g medium Gouda; 60 g amaranth pops; 1 bunch chives

443 kcal · 30 min · 4 servings

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Ingredients

500 g potatoes
350 g broccoli
1 clove of garlic
3 tsp rapeseed oil
200 ml classic vegetable broth
300 ml milk (1.5% fat)
100 g cream cheese (13% fat)
30 g parmesan (1 piece)
1 egg
salt
pepper
nutmeg
70 g medium Gouda
60 g amaranth pops
1 bunch chives

Instructions

1. Wash the potatoes thoroughly.
2. Place the unpeeled potatoes in a pot with salted water.
3. Cook the potatoes for 20 minutes.
4. Remove the tough stems from the broccoli.
5. Wash the broccoli.
6. Divide the broccoli into small florets.
7. Peel the garlic clove.
8. Mince the garlic very finely.
9. Heat 2 teaspoons of oil in a pot.
10. Sauté the garlic in the hot oil until translucent.
11. Add the broccoli florets to the garlic.
12. Sauté the broccoli for 4 to 5 minutes.
13. Stir the broccoli frequently.
14. Add the broth to the pot.
15. Add the milk to the pot.
16. Cook the mixture for 8 to 10 minutes over medium heat.
17. Stir the cream cheese into the mixture.
18. Remove the pot from the heat.
19. Puree the mixture finely with a hand blender.
20. Let the sauce cool down slightly.
21. Drain the cooking water from the potatoes.
22. Rinse the potatoes under cold water.
23. Peel the cooled potatoes.
24. Slice the potatoes.
25. Grease a baking dish with the remaining oil.
26. Place the potato slices in the dish in an overlapping pattern.
27. Grate the Parmesan finely.
28. Mix the grated Parmesan with the egg.
29. Stir the Parmesan-egg mixture into the broccoli puree.
30. Season the sauce with salt.
31. Season the sauce with pepper.
32. Grate some nutmeg over the sauce.
33. Pour the finished sauce over the potato slices.
34. Grate the Gouda finely.
35. Mix the grated Gouda with the Amaranth Pops.
36. Sprinkle the cheese-amaranth mixture over the casserole.
37. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
38. Bake the casserole in the oven for about 20 minutes.
39. Wash the chives.
40. Shake the chives dry.
41. Cut the chives into small rings.
42. Sprinkle the chives over the finished casserole.

Nutrition per serving

kcal: 443
Protein: 25 g · Fett/Fat: 21 g · Carbs: 35 g