Potato and broccoli casserole with bacon

Name: Potato and broccoli casserole with bacon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, pepper, nutmeg; 750 g Broccoli; 250 g cherry tomatoes; 7-10 Tbsp or small tomatoes; 3/8 l Milk; 100 g Cream cheese; 4 Eggs; 1 TEASPOON Herbs of Provence; 75-100 g streaky smoked bacon; 7-10 Tbsp (in thin slices); 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp salt, pepper, nutmeg
750 g Broccoli
250 g cherry tomatoes
7-10 Tbsp or small tomatoes
3/8 l Milk
100 g Cream cheese
4 Eggs
1 TEASPOON Herbs of Provence
75-100 g streaky smoked bacon
7-10 Tbsp (in thin slices)
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes. Cut into thick slices. Cook in salt water for about 10 minutes. Clean and wash broccoli and cut into florets. Cook for about 3 minutes. Clean, wash and halve or quarter the tomatoes
2
Whisk the milk, cream cheese and eggs smooth with the hand mixer. Season well with salt, pepper, nutmeg and herbs. Fry the bacon slices in a pan without fat on each side until crispy
3
Drain the potatoes and broccoli. Place in a greased ovenproof dish with bacon and tomatoes. Pour the egg milk evenly over it
4
Boil the potatoes, peel them and let them cool down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove from the oven, allow to cool on a cake rack and cut into pieces.
5
Drink: cold beer