Makes 6 servings.

2 lbs Red Dog German butterball potatoes
1 bunch Red Dog broccolini
1¾ cups vegetable stock
⅔ cup cream cheese (low-fat or full fat)
2 Tablespoons all-purpose flour
½ cup low-fat milk
1 tablespoon finely chopped chives
¼ teaspoon fine sea salt, or more to taste
⅛ teaspoon ground black pepper, or more to taste
½ teaspoon curry powder, or more to taste
1 cup gouda or cheddar cheese, grated

Preheat the oven to 400°F. Bring a large pot of water to a boil.

Peel the potatoes and cut them into cubes. Add some salt and the potatoes to the boiling water and cook the potatoes for about 5 minutes.

In the meantime, chop the broccolini florets from the stems, and roughly chop the stems. Add to the potatoes and cook everything for another 5 minutes. Drain well and place the vegetables into the casserole dish.

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 cream cheese mixture, and bring everything to a boil while stirring all the time. Remove from the heat, and add the chives, salt, pepper, and curry powder to taste.

Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese, and bake for about 20 minutes until bubbling and golden.