Potato casserole with broccoli and hard cheese in the oven
In the season of fresh and juicy vegetables, you want to cook them as often as possible, so you need to look for new interesting recipes every time. Today I will tell you how to cook a delicious potato casserole with broccoli in the oven. The vegetables turn out very tasty, tender and aromatic. The cream and egg pouring makes the vegetables very juicy and soft, they literally melt in your mouth. All this splendor is emphasized by melted grated cheese, making the dish tasty, satisfying and healthy.
Vegetable casserole will help diversify your everyday menu and delight you with new flavors. In the off-season, you can use frozen broccoli inflorescences for the recipe. In this case, the vegetables do not need to be blanched, since they are heat treated before freezing.
You can cook a casserole with cauliflower using the same principle. Use high-starch potatoes for baking to get a crispy crust on top and tender flesh inside.
Ingredients for cooking potato casserole with broccoli and hard cheese in the oven:
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Ingredients:
Potatoes – 500 g.
Broccoli – 500 g.
Chicken eggs – 3 pcs.
Cream with 15% fat content – 200 ml.
Hard cheese – 150 g.
Garlic – 2 cloves.
Vegetable oil – 50 ml.
Salt – 1 tsp.
Potato seasoning – 1 tsp.
Ground black pepper – 0.25 tsp.
Fresh dill – 3 sprigs.
Recipe for cooking potato casserole with broccoli and hard cheese in the oven
Step-by-step instructions:
1. Separate the broccoli into small florets.
2. Put the broccoli in boiling water, bring to a boil and blanch for 2 minutes over low heat. Then discard the cabbage in a sieve and put it in ice water to preserve the beautiful green color of the vegetables and stop the heat treatment process.
3. Wash the potatoes, peel them, cut into thin slices.
4. Place the potatoes in a deep frying pan with heated vegetable oil. Stirring occasionally, fry the vegetables over medium heat until golden brown on all sides. You don’t need to cook the potatoes until done, we just need to get an appetizing golden crust on top.
5. Then transfer the fried potatoes to a baking dish greased with vegetable oil. I used a frying pan with a removable handle that can be baked in the oven, so I skipped this step. Add blanched broccoli to the potatoes.
6. Mix the chicken eggs and cream in a deep bowl.
7. Add cloves of garlic passed through a press, salt, ground black pepper and spices for potatoes to taste. Mix the ingredients with a whisk until smooth.
8. Pour the creamy egg mixture over the vegetables.
9. Cover the baking dish with a heat-resistant lid or foil, send it to the oven preheated to 180 degrees for 25 minutes.
10. After the specified time, carefully remove the casserole from the oven. Remove the lid or foil, sprinkle the vegetables with grated hard cheese. Return the casserole to the oven for another 5 minutes, so that the cheese on top melts and browns.
11. Sprinkle the finished dish with finely chopped dill and serve hot immediately after cooking.
The casserole can be a full-fledged independent dish or a hearty side dish for meat or fish.
Bon appetit!
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