Broccoli and mashed potatoes casserole

Name: Broccoli and mashed potatoes casserole
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 2 Bag of mashed potatoes with crème fraîche (3 portions each); 3/8 l Milk; 20 g Butter; 20 g Flour; 1/8 l Vegetable broth (instant); 7-10 Tbsp white pepper; 50 g grated gouda cheese; 20 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

500 g Broccoli
7-10 Tbsp Salt
2 Bag of mashed potatoes with crème fraîche (3 portions each)
3/8 l Milk
20 g Butter
20 g Flour
1/8 l Vegetable broth (instant)
7-10 Tbsp white pepper
50 g grated gouda cheese
20 g flaked almonds
7-10 Tbsp Grease

Directions

1
Clean broccoli, wash it. Peel and slice thick stems. Boil up salted water. Cook broccoli in it for about 10 minutes. Bring 750 ml water and 1 teaspoon salt to the boil. Remove the pot from the heat and add 1/4 litre cold milk.
2
Stir in the mashed potatoes. Allow to swell for approx. 1 minute and stir again. Melt butter and sweat flour in it. Deglaze with 1/8 litre milk and stock. Add the cheese while stirring. Season to taste with salt and pepper.
3
Put the puree and broccoli in a greased casserole dish. Spread the sauce over it, sprinkle with almond flakes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 10 minutes.