Skinny Broccoli Potato Casserole

• 2 1/4 pounds potatoes
• 11 cups broccoli / 2.2
• 1 11/16 cups vegetable stock
• 5/8 cup low fat cream cheese
• 2 tablespoons all purpose flour
• 6 3/4 tablespoons low fat milk
• 1 tablespoon chives finely chopped
• salt
• pepper
• 1 pinch curry
• 4 1/4 ounces grated cheese low-fat, Gouda or Cheddar
• cream cheese
• grated cheese
• gouda
• cheddar

1. Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
2. 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.
3. In the meantime divide the broccoli heat 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 a casserole form, sized about 32x23 cm/ 12x9 inch.
4. Warm the vegetable stock in a small pot, remove from heat and whisk the cream cheese in until completely melted.
5. Mix the milk and the flour until smooth, give it 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.
6. Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese and bake for about 20 minutes until bubbling and golden.

potatoes, broccoli , vegetable stock, cream cheese, flour, milk, chives, salt, pepper, curry, grated cheese, cream cheese, grated cheese, gouda, cheddar

Taken from www.yummly.com/recipe/Skinny-Broccoli-Potato-Casserole-1674099 (may not work)