Mashed potatoes casserole with broccoli and cabanossi

Name: Mashed potatoes casserole with broccoli and cabanossi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 500 g Broccoli; 250 g Cabanossi; 45 g Butter; 20 g Flour; 350 ml Milk; 75 g grated gouda cheese; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Hazelnut flakes

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
500 g Broccoli
250 g Cabanossi
45 g Butter
20 g Flour
350 ml Milk
75 g grated gouda cheese
7-10 Tbsp grated nutmeg
1 TABLESPOON Hazelnut flakes

Directions

1
Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes until soft
2
Cut and wash the broccoli stems and florets. Cook broccoli in boiling salted water for 4-6 minutes, drain and drain. Cut cabanossi into slices. Melt 20 g butter in a saucepan. Add flour while stirring and sweat briefly. Deglaze with 150 ml milk while stirring, bring to the boil and simmer for about 5 minutes. Season to taste with salt. Stir in 25 g cheese
3
Drain the potatoes. Add 25 g butter and 200 ml milk and mash with a potato masher until mashed. Season to taste with salt and nutmeg. Put the mashed potatoes into a casserole dish, spread smooth and press a rim up
4
Mix broccoli, cabanossi and béchamel sauce and spread on the mashed potatoes. Sprinkle with 50 g cheese and hazelnuts. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Take out and serve immediately