Potato and Broccoli Casserole

Summary

Ingredients

• 6 medium potato (s)
• 2 heads broccoli
• some vegetable stock, instant
• 1 liter water

For the sauce:

• 1 onion (s)
• 2 tablespoon margarine
• 2 tablespoon flour
• 1 packet heavy cream or soy cream
• some nutmeg
• some paprika powder, noble sweet
• some salt and pepper
• some chili powder
• lots cheese, grated for gratin

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Instructions

1. First bring the water to the boil and add the vegetable stock. Meanwhile, peel the potatoes and clean the broccoli and cut into florets.
2. Cut the potatoes into cubes and cook them in the broth. Remove the potatoes from the broth with a slotted spoon, then cook the broccoli florets in the broth. Put both in a large baking dish.
3. For the sauce, dice an onion and fry in margarine until translucent. Then sprinkle the flour over it and let it brown for a while. Then add half a liter of the vegetable stock in which the potatoes and broccoli were cooked and let thicken briefly. Then add the cream (we use soy cream, it has fewer calories) and season the sauce well with nutmeg, paprika, salt, pepper and chilli.
4. Put the sauce in the baking dish, sprinkle the cheese over it and place in the oven at 180 ° C (top / bottom heat) for about 20-25 minutes, until the cheese is nice and brown.