Skinny Broccoli Potato Casserole
1 kg/ 2.2 pounds potatoes
1 kg/ 2.2 broccoli
400 ml/ 1 3/4 cups vegetable stock
150 g/ 5.3 oz low-fat cream cheese
2 tablespoon all-purpose flour
100 ml/ ½ cup low-fat milk
1 tablespoons finely chopped chives
salt and pepper
a pinch of curry
120 g/ 4.2 oz low-fat grated cheese, Gouda or Cheddar
Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
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 heat 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 form, sized about 32x23 cm/ 12x9 inch.
Warm the vegetable stock in a small pot, remove from heat and whisk the cream cheese in until completely melted.
Mix the milk and the flour until smooth, give it the vegetable stock-cream cheese mixture and bring everything to a boil while stirring all the time. Remove from heat, add the chives and salt, pepper and curry to taste. Don't be stingy with the salt.
Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese and bake for about 20 minutes until bubbling and golden.