Hearty Potato Vegetable Casserole
Casserole
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
15 Min
Description
This potato vegetable casserole is a real comfort food! I especially like to make it when it gets colder outside. The combination of potatoes, carrots and broccoli, coated in a creamy sauce and topped with cheese, is simply unbeatable. It is super easy to prepare and is perfect for a quick lunch or dinner. If you like, you can also add other vegetables such as peppers or zucchini. A great vegetarian dish that the whole family will enjoy!
Ingredients (11 ingredients)
-
600 g waxy potatoes
-
2 piece Carrots
-
1 Kopf Broccoli
-
1 piece Onion
-
1 clove Garlic
-
250 g Cream
-
200 g Cream cheese
-
to taste Salt
-
to taste Pepper
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to taste Nutmeg
-
100 g grated Cheese
Preparation (7 steps)
Chop onion and garlic
Put 1 onion and 1 clove of garlic in the mixing bowl and chop for 3 sec./level 5. Scrape down with the spatula.
Prepare vegetables
Peel 600g waxy potatoes and 2 carrots and cut into approx. 1 cm cubes. Divide 1 head of broccoli into florets.
Pre-cook potatoes, carrots and broccoli
Put potato cubes, carrot cubes and broccoli florets in the simmering basket. Pour 1 liter of water into the mixing bowl, insert the simmering basket, add salt and cook for 15 min./Varoma/level 1.
Prepare casserole dish
Preheat the oven to 200°C top/bottom heat. Grease a casserole dish with butter.
Prepare sauce
Put 250g cream, 200g cream cheese, salt, pepper and nutmeg in the mixing bowl and mix for 20 sec./level 3.
Layer casserole
Place the pre-cooked potatoes, carrots and broccoli together with the chopped onion and garlic in the casserole dish and pour the sauce from the mixing bowl over it. Mix everything well.
Bake casserole
Sprinkle 100g grated cheese (e.g. Gouda or Emmentaler) over the casserole and bake in the preheated oven for approx. 20 minutes until the cheese is golden brown.
Finished cooking? Great! 🎉
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Created by
Anna Wolf
1
Rezept
0
Kochbücher
Allergens
- Milk
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