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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Translated from the original recipe of Hedwig Maria Stuber. Ingredients:
600 g fresh broccoli or 600 g frozen broccoli |
2 onions, chopped |
30 g butter |
1/4 liter beef broth |
2 lbs potatoes, boiled and cut into slices |
salt |
pepper |
1 lb old gouda cheese, shredded |
4 eggs, mixed with |
1/8 liter milk |
nutmeg |
chipped almonds or sliced almonds |
Directions:
1. Defrost the broccoli if frozen.
2. Saute the onions in the hot butter till soft.
3. Add the broth.
4. Heat up the broccoli for 5 minutes.
5. Preheat oven to 180°C.
6. Get the souffle baking pan and butter it.
7. Put in the potatoe slices.
8. Add salt and pepper and half the cheese.
9. Add the broccoli.
10. Pour in the broth.
11. Season the milk and egg mixture with salt, pepper, and nutmeg and pour over the broccoli.
12. Pour the second half of the cheese on top and almond slices.
13. Bake for 30-40 minutes.
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