For 4 people
500g sweet potatoes
100g grated cheddar
100g grated parmesan cheese
250ml whipping cream
1 big broccoli
1 egg yolk
2 cloves of garlic
Salt and ground black pepper to taste
1. Peel potatoes and sweet potatoes and cut them in cubes (2cm). Cook them in salted water for about 7 minutes (they should not be totally soft because they will get softer in the oven). Meanwhile cut the broccoli in bite sized pieces and put it aside. Chop onions, garlic and pepperoni finely; do the same with the bacon.
2. 3 Minutes before the end of the cooking time, add broccoli to the boiling potato water. Drain the vegetables and put them aside.Heat up a saucepan with oil; add the bacon and roast it until crispy (remove 1-2 tablespoon from the pan and put aside) then add garlic, onions and pepperoni and let everything roast for 3 minutes. Add the cream and milk and let it simmer for a few minutes. Season to taste with salt and pepper.
3. Prepare a big greased oven dish and add the cooked vegetables. Add egg yolk to the cream sauce while stirring, also add half of the grated parmesan and pour the sauce over the potatoes and broccoli. Sprinkle with cheese and the saved bacon cubes and bake it in the oven for about 25-30 minutes (180°) until lightly browned.
4. Let the casserole cool down for 10 minutes before serving. Enjoy!