Preparation
Wash the potatoes and cook in a pan of boiling salted water for 20 minutes. Wash the broccoli and divide into florets.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000539/000539_step_1_M.jpg)
Peel and finely chop the garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000539/000539_step_2_M.jpg)
Heat 2 tbsp oil in a saucepan and fry the garlic for 1 minute. Add the broccoli florets and cook for 4-5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000539/000539_step_3_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000539/000539_step_4_M.jpg)
Drain the potatoes, rinse under cold water, then peel and cut into slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000539/000539_step_5_M.jpg)
Brush a casserole dish with the remaining oil and add the potato slices in layers.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000539/000539_step_6_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000539/000539_step_7_M.jpg)
Grate the gouda and mix with the amaranth pops. Spread over the potato casserole.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000539/000539_step_8_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000539/000539_step_9_M.jpg)