Name: Hearty Vegetable-Potato Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 Portionen
Ingredients: 400 g Potato(es); 2 piece Carrot(s); 1 Stange/n Large leek; 2 piece Zucchini; 1 piece Onion(s); 1 tsp Oil; 1 Zehe(n) Clove(s) of garlic; 6 piece Sage leaves; 150 g Fat for the baking dish; 250 g Tomato(es); 3 tbsp Salt and pepper

Cook Time

1 h 10 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Hearty Vegetable-Potato Casserole is ready in 1 h 10 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty vegetable-potato casserole is an absolute highlight in the summer! I like to make it when I get fresh vegetables from the market. The combination of potatoes, carrots, leeks and zucchini is simply unbeatable. The sage leaves give the casserole a special touch. It is super easy to prepare and tastes good both warm and cold. Ideal for a relaxed lunch or as a side dish for grilling. And the best part: it's vegetarian and can be prepared well!

Ingredients (11 ingredients)

Preparation (8 steps)

Prepare potatoes and carrots

Peel 400 g potatoes and 2 carrots and cut into thin slices. Set aside.

Prepare leek and zucchini

Also cut 1 stalk of leek and 2 zucchini into slices. Set aside.

Blanch vegetables

Bring plenty of salted water to a boil in a saucepan. Blanch the potato slices for 5 minutes, then the carrot and zucchini slices for 3 minutes and finally the leek for 1 minute. Drain and set aside.

Chop onion

Thermomix® Setting

3 sec/Speed 5

Peel, quarter and place 1 onion in the mixing bowl. Chop 3 sec./speed 5.

Sauté onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tsp oil and sauté 3 min./120°C/speed 1.

180

Add garlic and sage

Thermomix® Setting

1 min/248°F/Speed 1 120

Press in 1 clove of garlic, add 6 sage leaves (4 of them) and sauté for 1 min./120°C/speed 1.

Layer casserole

Preheat the oven to 200 °C. Grease a baking dish with fat. Place half of the potatoes in the dish. Cut 150 g cream cheese into pieces and spread half of it over the potatoes. Distribute about 2/3 of the vegetables on top, then the remaining potato slices and finally the remaining cheese. Cut 250 g tomatoes into slices (peel them beforehand if you like). Place on the casserole and spread the remaining vegetables around it.