Summary

Ingredients

• 1.2 kg potatoes, floury boiling
• 1 small cauliflower
• 2 heads broccoli
• 250 ml milk
• 100 g butter
• 400 g Emmentaler
• 2 onion (s), finely chopped
• 100 g herbal cream cheese
• 6 egg (s)
• 1 nutmeg
• 100 g fried onions
• breadcrumbs
• parsley
• chives
• salt and pepper

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Instructions

1. Wash the cauliflower and broccoli and then cut into small florets. Take the butter out of the fridge, preferably two hours beforehand. Grate the Emmentaler. Cut the onions into small cubes. Finely chop the chives and parsley. Whisk 2 eggs in a bowl, mix with a little chives and parsley and add a little salt and pepper. In a second bowl, whisk the remaining 4 eggs, mix with the chives and parsley and add salt and pepper.
2. Peel the potatoes and cook for about 25 minutes. Meanwhile, cook the cauliflower and broccoli al dente in a few minutes.
3. Mash the boiled potatoes. Add the milk, the softened butter, 150 g Emmentaler, the 2 beaten eggs, the onions and the herb cream cheese, mix well and season with salt, pepper and freshly grated nutmeg.
4. Grease a large baking dish and sprinkle evenly with a little breadcrumbs. Place half of the cauliflower and broccoli in equal parts as a first layer, placed tightly in the tin. Spread a thin layer of mashed potatoes on top. Spread the rest of the cauliflower and broccoli on the mashed potatoes and spread the rest of the mashed potatoes evenly on top, spreading a little higher around the edges. Pour the whisked 4 eggs on top and distribute them. Place a thin layer of fried onions and 250 g Emmentaler cheese on top. Sprinkle with breadcrumbs and finally add some fried onions over the top.
5. Bake in the oven at 200 ° C for about 30 minutes.
6. Good Appetite!