High Fens Recovery Casserole
Based on:
TypeMain course
Serves4 people
DateAugust 17, 2026
A comforting casserole as a map of the High Fens, with broccoli islands and tomato helicopters.
A comforting oven casserole with a charred top of roasted potato slices, dotted with green broccoli islands and red tomato helicopters. The rectangular dish represents the burnt nature reserve, broccoli as surviving woods, tomato halves as firefighting helicopters. Warm, hearty and simple, perfect after a disaster.
Ingredients
- 1 kg waxy potatoes
- 400 g broccoli
- 1 large onion
- 2 cloves garlic
- 3 tbsp olive oil
- 250 ml heavy cream
- 150 g grated cheese
- 1 tsp smoked paprika
- 2 large beef tomatoes
- salt and pepper
- butter for greasing
Method
- Preheat the oven to 200°C and grease a rectangular oven dish.
- Peel the potatoes and cut into thin slices.
- Cut the onion into half rings and finely chop the garlic.
- Cut the broccoli into small florets, set aside 8 nice florets.
- Parboil the potato slices for 5 minutes in salted water, drain.
- Sauté onion and garlic for 2 minutes in 1 tbsp olive oil.
- Mix potato slices, fried onion, garlic, cream, paprika, salt and pepper in a bowl.
- Spread the mixture in the oven dish, sprinkle with cheese.
- Push the broccoli florets as green islands into the surface, especially near the edges.
- Halve the tomatoes and place them as helicopters spread over the dish.
- Drizzle with the remaining olive oil.
- Bake for 35-40 minutes until the top is golden brown and some areas are darker.
- Serve straight from the dish.
Serving notes
- Serve with a green salad for extra comfort.
- Let everyone scoop up a tomato helicopter.