Step: 1/9

Wash the potatoes and cook in a pan of boiling salted water for 20 minutes. Wash the broccoli and divide into florets.

Step: 2/9

Peel and finely chop the garlic.

Step: 3/9

Heat 2 tbsp oil in a saucepan and fry the garlic for 1 minute. Add the broccoli florets and cook for 4-5 minutes.

Step: 4/9

Pour in the stock and milk and simmer over a medium heat for 8-10 minutes. Add the cream cheese, remove the pan from the heat and blitz everything finely with a hand blender. Allow to cool.

Step: 5/9

Drain the potatoes, rinse under cold water, then peel and cut into slices.

Step: 6/9

Brush a casserole dish with the remaining oil and add the potato slices in layers.

Step: 7/9

Grate the parmesan and mix with the egg and broccoli puree. Season with salt, pepper and some freshly grated nutmeg. Pour the sauce over the potatoes.

Step: 8/9

Grate the gouda cheese and mix with the amaranth pops. Spread over the potato casserole.

Step: 9/9

Bake in a preheated oven at 200°C (180°C fan, gas 6) for 20 minutes. Meanwhile, wash the chives, shake dry and finely chop. Garnish the potato casserole with the chives.