Skinny Broccoli Potato Casserole
Total Steps
6
Ingredients
10
Tools Needed
8
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Where Is My SpoonIngredients
- 1 tablespoons finely chopped chives
- 1/2 cup low-fat milk
- 2 tablespoons all-purpose flour
- 150 g low-fat cream cheese
- 1 3/4 cups vegetable stock
- 1 kg broccoli
- 1 kg potatoes
- salt and pepper
- curry
- 120 g low-fat grated cheese (Gouda or Cheddar)
Instructions
Step 1
Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
Step 2
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.
Step 3
In the meantime divide the broccoli heat 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 form, sized about 32x23 cm/ 12x9 inch.
Step 4
Warm the vegetable stock in a small pot, remove from heat and whisk the cream cheese in until completely melted.
Step 5
Mix the milk and the flour until smooth, give it the vegetable stock-cream cheese mixture and bring everything to a boil while stirring all the time. Remove from heat, add the chives and salt, pepper and curry to taste. Don't be stingy with the salt.
Step 6
Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese and bake for about 20 minutes until bubbling and golden.