Broccoli Potato Casserole
1 lb Red Dog potatoes
1 lb Red Dog purple sprouting broccoli
1 cup vegetable stock
1/3 cup cream cheese
1 tablespoons all-purpose flour
1/4 cup milk
1/2 tablespoon finely chopped chives
Dash fine sea salt (or more to taste)
Dash ground black pepper (or more to taste)
1/4 teaspoon curry powder (or more to taste)
1/2 cup grated gouda or cheddar cheese
Preheat the oven to 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, chop the broccoli into 1/2″ pieces. Add to the potatoes and cook everything for another 5 minutes. Drain well and place the vegetables into a 12″x9″ casserole dish.
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. Serve and enjoy!