Vegetable casserole with hash browns

Name: Vegetable casserole with hash browns
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Cauliflower; 500 g Broccoli; 7-10 Tbsp Salt; 350 g Double cream cream cheese with herbs; 100 g dried soft tomatoes; 7-10 Tbsp Pepper; 100 g Gouda cheese; 50 g Parmesan cheese; 400 g mainly waxy potatoes; 1 egg (size M); 1/2 TEASPOON Sweet peppers; 4 stalks of chives

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Cauliflower
500 g Broccoli
7-10 Tbsp Salt
350 g Double cream cream cheese with herbs
100 g dried soft tomatoes
7-10 Tbsp Pepper
100 g Gouda cheese
50 g Parmesan cheese
400 g mainly waxy potatoes
1 egg (size M)
1/2 TEASPOON Sweet peppers
4 stalks of chives

Directions

1
Clean the cauliflower and broccoli, divide into florets. Cook in boiling salted water for about 6 minutes. Pour off, collecting some cooking water. Quench vegetables cold. Stir cream cheese with 100-150 ml cooking water until smooth. Dice the tomatoes
2
Arrange the cauliflower, broccoli and tomatoes in a casserole dish, season with pepper. Spread cream cheese mixture over it. Grate and mix both cheeses
3
Peel and coarsely grate the potatoes. Mix the grated potatoes with egg, paprika and approx. 1/3 of the cheese mixture. Season with salt and pepper. Spread the hash mixture on the casserole, press on a little. Sprinkle with remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes until golden brown. Wash the chives and cut into long rolls. Serve the casserole sprinkled with chives