Broccoli and Potato Casserole
Broccoli and potato casserole - Easy to prepare and always delicious. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Broccoli is packed with nutrients, including folic acid, vitamin K and vitamin B2. Potatoes provide vitamin C and considerable amounts of B vitamins.
Romadur is a soft cheese made from cow's milk. The rind is the result of the natural maturing process of the cheese and is basically edible.
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 458 μg | (763 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 287 mg | (302 %) | ||
| Potassium | 1,884 mg | (47 %) | ||
| Calcium | 451 mg | (45 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 229 mg |
Ingredients
- Ingredients
- 1 red onion
- 2 tsps butter
- 18 ozs small potatoes
- 18 ozs Broccoli
- salt
- 3 ozs spicier Soft cheese
- 3 ozs milk
- 2 eggs
- salt
- 1 tsp herbes de Provence
- 1 pinch Nutmeg
- cayenne pepper
Preparation steps
Peel and chop the onion. Heat 1 tsp. butter in a pan. Add the diced onion and fry for 2 minutes at medium heat.
Peel, wash and slice the potatoes. Clean, wash and cut the broccoli into small florets.
Pre-cook the potato slices in plenty of boiling salted water for 6-8 minutes. Put broccoli in boiling salted water for 3 minutes, drain and blanch in cold water. Drain the vegetables well.
Finely dice the cheese. Whisk milk and eggs and season with salt, herbs from Provence, freshly grated nutmeg and cayenne pepper.
Grease the baking dish with the remaining butter. Season the potatoes and broccoli with salt and pepper and place them in the casserole dish with the onions. Pour the egg and milk over them and sprinkle the cheese cubes over them. Bake in a preheated oven at 400 °F for 25 minutes. Remove and serve warm.
