Summary

Ingredients

• 500 g potato (s)
• 500 g broccoli
• 100 g cheese (Romadur soft cheese, 20% F.i.Tr.)
• 100 ml milk, low in fat
• 2 egg (s)
• Nutmeg, freshly grated
• Cayenne pepper
• 0.5 teaspoon ½ oil
• 200 g tomatoes, chunky, with herbs, from the can
• salt
• Fat for the shape

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Instructions

1. Preheat the oven to 200 degrees (convection 180 degrees). Peel, wash and slice the potatoes. Clean the broccoli and cut into small florets. Pre-cook the potato slices in plenty of boiling salted water for 5 minutes, add the broccoli and cook for 3 minutes. Drain the vegetables well.
2. Finely dice the cheese with the rind. Whisk the milk and eggs together and season strongly with salt, nutmeg and cayenne pepper.
3. Grease a baking dish. Salt and pepper the potatoes and broccoli. Mix with the tomato pieces and cheese cubes, pour into the baking dish. Pour over the egg milk.
4. Bake the casserole in the oven (center) for 25 minutes until the mixture has thickened.