Healthier Broccoli Potato Casserole

Preheat the oven to 400°F/ 200°C.

Precook the 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 the casserole dish.2 lbs potatoes/ 900 g + 2 lbs broccoli/ 900 g + salt

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.1¾ cups vegetable stock/ 400 ml + ⅔ cup low-fat cream cheese/ 150 g +½ cup low-fat milk/ 125 ml + 2 tablespoons all-purpose flour + 1 tablespoon finely chopped chives + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + ½ teaspoon curry powder

Bake casserole: Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese, and bake for about 20 minutes until bubbling and golden.1 cup low-fat grated cheese/ 130 g