Potato Casserole with Broccoli and Tomatoes

Summary

Ingredients

• 8 medium potato (s)
• 1 broccoli
• 250 g cheese, rated (approx. 1 ba Emmentaler)
• 1 cup cream
• 1 egg (s)
• 1 cup sour cream or sour cream
• Tomato paste
• salt and pepper
• 15 cherry tomato (s) or tomato cubes 2-3 tomatoes
• broth
• nutmeg
• Herbs, mixed, frozen

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Instructions

1. Peel and dice the potatoes (approx. 1.5 cm cubes) and boil them in salted water. Wash broccoli and cut into small pieces (florets) and sauté briefly with a little broth. Wash tomatoes and cut in half.
2. Mix the sour cream, egg and cream and season well (lots of herbs), add a little tomato paste.
3. Mix the potatoes, broccoli and tomatoes in a baking dish with the sauce. Spread the cheese on top and bake the whole thing in a preheated oven at 200 ° C for 15-20 minutes.
4. Alternatively, you can do this without pre-cooking the potatoes, but the casserole takes a long time (> 1 hour)