Summary

Ingredients

• 800 g potato (s)
• 1 broccoli
• 2 pointed peppers
• 1 shallot (s)
• 1 tablespoon tomato paste
• 125 ml vegetable stock
• 1 can tomatoes, chunky
• 100 ml cream
• 1 packet feta cheese, approx. 200 g
• Salt and pepper
• Oil for frying

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Instructions

1. Cook the potatoes with their skin on for about 30 minutes. Cut the broccoli and cook for about 3 minutes at the end. Drain the potatoes and broccoli and rinse with cold water. Peel and slice the potatoes.
2. Cut the bell pepper and shallot and fry in a pan. Add some tomato paste and fry briefly. Pour in the vegetable stock and simmer for about 5 minutes. Then add the chopped tomatoes and simmer for another 5 minutes. Add the cream and season the sauce with salt and pepper. If you want, you can also add other spices here, e.g., oregano, chilli or herbs of Provence.
3. Layer the potatoes in a baking dish, season with salt and pepper. Add part of the broccoli and pour part of the sauce over it. Repeat this process until the baking dish is full. Crumble the feta and cover the casserole with it.
4. Preheat the oven to 220 degrees top / bottom heat and bake the casserole for 20-25 minutes until the feta is lightly browned.