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🍽️ Crispy Mediterranean Potato and Broccoli Casserole

295 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• salt
• 400 g broccoli
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 3 tomatoes
• 2 spring onions
• 50 g black olives (pitted)
• dried thyme
• dried oregano
• pepper from the mill
• 250 g yogurt (3.5% fat)
• 2 eggs
• 50 g Emmental cheese

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Boil the potatoes until tender for 20 minutes.
4. 4. Drain the water and let the potatoes steam dry for a moment.
5. 5. Peel the potatoes.
6. 6. Slice the potatoes into thin rounds.
7. 7. Wash the broccoli and remove the tough stem end.
8. 8. Separate the broccoli into small florets.
9. 9. Boil the broccoli florets in salted boiling water for 3 minutes.
10. 10. Drain the broccoli and rinse it with cold water to stop the cooking process.
11. 11. Peel the onion and the garlic.
12. 12. Finely chop the onion and the garlic.
13. 13. Heat olive oil in a pot.
14. 14. Add the onion and garlic to the hot oil.
15. 15. Sauté the vegetables until they are translucent and soft.
16. 16. Wash the tomatoes.
17. 17. Quarter the tomatoes.
18. 18. Remove the tough stem ends and seeds from the tomatoes.
19. 19. Dice the tomato flesh into small cubes.
20. 20. Clean and wash the spring onions.
21. 21. Slice the spring onions into thin rings.
22. 22. Roughly chop the olives.
23. 23. Mix the sautéed onion, garlic, tomato cubes, spring onion rings, and olives in a bowl.
24. 24. Add thyme and oregano to the vegetable mixture.
25. 25. Season the vegetable mixture with salt and pepper.
26. 26. Arrange the potato slices in a shingle-like pattern in a shallow baking dish.
27. 27. Distribute the broccoli florets over the potatoes.
28. 28. Spread the seasoned vegetable mixture evenly on top.
29. 29. Whisk the yogurt carefully with the eggs.
30. 30. Season the yogurt-egg mixture with salt and pepper.
31. 31. Pour the yogurt sauce over all layers in the casserole.
32. 32. Grate the Emmental cheese over the surface.
33. 33. Preheat the oven to 180 °C (160 °C for fan-assisted or gas mark 2–3).
34. 34. Place the baking dish on the middle rack.
35. 35. Bake the casserole for approx. 30 minutes.
36. 36. Remove the casserole from the oven.
37. 37. Serve the casserole warm.

Nutrition per serving

• kcal: 295
• Protein: 16 g · Fett/Fat: 13 g · Carbs: 27 g