Skinny Broccoli Potato Casserole

Preheat the oven to 200 C/390 F.

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 heads into florets and chop the stem into cubes. After 5 minutes add broccoli into the potatoes and cook everything for another 5 minutes. Drain well and place the vegetables into a casserole dish (roughly 32×23 cm or 12×9 inch size).

Warm the vegetable stock in a small pot, remove from heat and whisk in the cream cheese until completely melted.

In a small bowl mix the milk and the flour until smooth. Add it into 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.