Potato and Broccoli Casserole
Vegetarian oven casserole with waxy potatoes and fresh broccoli in a creamy, well-seasoned cream sauce, topped with a crispy cheese layer. Easy to prepare, family-friendly, and ideal as a lunch or dinner.
Source / link: https://emmikochteinfach.de/kartoffel-brokkoli-auflauf/
Ingredients
| 800 g | waxy potatoes |
| 1 Kopf (ca. 500 g) | broccoli |
| 1 | onion |
| 2 | garlic cloves |
| 2 EL | rapeseed oil |
| 1 EL | flour |
| 200 ml | oat cream (lactose-free, soy-free) |
| 200 ml | oat drink (lactose-free, soy-free) |
| 1 EL | mustard |
| 1 TL | dried marjoram |
| 1 EL | lemon juice |
| 150 g | vegan grated cheese (soy-free) |
| nach Geschmack | salt |
| nach Geschmack | pepper |
| 1 Prise | nutmeg |
| 1 Prise (optional) | baking soda |
Preparation
Step by step through the recipe
- 1 Preheat the oven to 200 °C top/bottom heat (180 °C fan).
- 2 Peel the potatoes, cut them into about 2 cm cubes, and put them in a pot with salted water. Bring the water to a boil and cook the potatoes for about 10 minutes.
- 3 Divide the broccoli into small florets, peel the stalk, and cut it into small pieces. After the 10 minutes, add the broccoli florets to the potatoes in the cooking water and cook for another 4–5 minutes until both are tender-crisp. Optionally add a pinch of baking soda to the cooking water so the broccoli stays green.
- 4 Drain the potatoes and broccoli in a colander and let them drain well.
- 5 Finely dice the onion and garlic. Heat the rapeseed oil in a pot and sauté the onion and garlic in it over medium heat for about 3 minutes until translucent.
- 6 Sprinkle the flour over the onions and briefly sauté. Deglaze with oat cream and oat drink and whisk until smooth.
- 7 Stir the mustard, marjoram, lemon juice, and nutmeg into the sauce and simmer the sauce over low heat for about 5 minutes until it thickens slightly. Season generously with salt and pepper.
- 8 Put the potatoes and broccoli into a baking dish and spread the sauce evenly over them.
- 9 Sprinkle the vegan grated cheese over the casserole.
- 10 Slide the baking dish onto the middle rack in the preheated oven and bake the casserole for 20–25 minutes until the cheese layer is golden brown and crispy.
- 11 Briefly remove the casserole from the oven, let it cool slightly, and serve immediately.
Notes & tips
Allergy note: Instead of cream and cow's milk, lactose-free, soy-free oat cream and oat drink are used; the butter is replaced with rapeseed oil and the cheese with soy-free vegan grated cheese (e.g., almond- or coconut-based). If you do not need to avoid cow's milk, you can also use lactose-free cream and lactose-free cheese. Tip: Use waxy potatoes (e.g., Annabelle) so the casserole does not become mushy. A teaspoon of baking soda in the cooking water keeps the broccoli nicely green. Frozen broccoli can be cooked directly with it, then cook for about 2 minutes longer. The sauce also tastes good with an Emmental-style substitute or stronger cheese alternatives. Leftovers reheat well in the oven or microwave.
Nutrition
estimated per serving- Calories
- 377 kcal
- Protein
- 8 g
- Fat
- 22 g
- Carbs
- 43 g
– = ingredient not in nutrition database (estimate incomplete)
