Ingredients

The following ingredients have 4 Servings
  • 2 lbs potatoes
  • 2 lbs broccoli (Note 1)
  • 1 3/4 cups vegetable stock
  • 2/3 cup low-fat cream cheese (Note 2)
  • 2 tablespoons all-purpose flour
  • 1/2 cup low-fat milk
  • 1 tablespoon finely chopped chives
  • ¼ teaspoon fine sea salt (more to taste)
  • 1/8 teaspoon ground black pepper (more to taste)
  • ½ teaspoon curry powder (more to taste)
  • 1 cup low-fat grated cheese (Gouda or Cheddar (Note 2))

Instruction

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Precook vegetables: Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt and cook the potatoes for about 5 minutes. In the meantime, divide the broccoli head into florets and chop the stem into cubes. Add to the potatoes and cook everything for another 5 minutes. Drain well and place the vegetables into a casserole dish of about 32x23 cm/ 12x9 inches.
  • Sauce: Warm the vegetable stock in a small pot, remove from the heat and whisk in the cream cheese until completely melted. In a small bowl, mix the milk and the flour until smooth, add it to the vegetable stock-cream cheese mixture and bring everything to a boil while stirring all the time. Remove from the heat, add the chives, salt, pepper, and curry powder to taste.
  • Bake: Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese, and bake for about 20 minutes until bubbling and golden.