Broccoli Potato Casserole

Broccoli Potato Casserole

Makes 6 servings.

2 lbs Red Dog potatoes
2 lbs Red Dog broccoli
1 3/4 cups vegetable stock
2/3 cup low-fat cream cheese
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 grated cheese (gouda or cheddar)

Preheat the oven to 400 degrees.

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 12×9 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.