Cheese-broccoli-potato casserole baked with cheddar cheese - you can also cook it with cauliflower

Ingredients

• 500 g Potatoes (peeled and cut into 1‑inch cubes)
• 300 g Broccoli (cut into bite‑size florets)
• 1 tsp Salt (kosher or table salt)
• 2 large Eggs (room temperature)
• 200 g Sour Cream (full‑fat)
• 2 tbsp Vegetable Oil (neutral oil, such as canola)
• 200 ml Milk (whole milk, seasoned with pepper and a pinch of salt)
• ¼ tsp Black Pepper (freshly ground)
• 5 tbsp Breadcrumbs (plain, stacked)
• 3 tbsp Sliced Almonds (toasted optional)
• 60 g Cheddar Cheese (shredded, sharp)

Instructions

1. Cut Potatoes

   Peel (if desired) and cut the potatoes into 1‑inch cubes.

   Time: PT5M

2. Cut Broccoli

   Separate the broccoli head into bite‑size florets.

   Time: PT3M

3. Parboil Potatoes

   Place the potato cubes in a pot, cover with cold water, add 1 tsp salt, bring to a boil and cook for 5 minutes until just tender.

   Time: PT5M

   Temperature: Boiling

4. Add Broccoli

   Add the broccoli florets to the pot and continue cooking for another 4 minutes.

   Time: PT4M

   Temperature: Boiling

5. Drain Vegetables

   Drain the potatoes and broccoli separately using a colander.

   Time: PT2M

6. Make Egg‑Milk Mixture

   In a mixing bowl, whisk together the 2 eggs, 200 g sour cream, 200 ml milk, a pinch of salt and ¼ tsp black pepper until smooth.

   Time: PT5M

7. Prepare Baking Dish

   Preheat the oven to 200°C. Grease the baking dish with 2 tbsp vegetable oil and sprinkle the bottom with 5 tbsp breadcrumbs.

   Time: PT5M

   Temperature: 200°C

8. Assemble Casserole

   Spread the potatoes evenly in the dish, layer the broccoli on top, pour the egg‑milk mixture over everything, then sprinkle 3 tbsp sliced almonds followed by the shredded cheddar cheese.

   Time: PT5M

9. Bake

   Place the dish in the preheated oven and bake for 25 minutes, or until the cheese is melted and the top is golden brown.

   Time: PT25M

   Temperature: 200°C

10. Rest and Serve

    Remove from oven and let the casserole rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

430

Protein

14 g

Carbohydrates

31 g

Fat

27 g

Fiber

5 g