Hearty Vegetable Potato Casserole

Hearty Vegetable Potato Casserole

Casserole

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Cook Time

1 h 10 min

Servings

4

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 best of all: it is vegetarian and can be prepared well!

Ingredients (11 ingredients)

  • 400 g Potato(es)
  • 2 piece Carrot(s)
  • 1 Stange/n Leek large
  • 2 piece Zucchini
  • 1 piece Onion(s)
  • 1 tsp Oil
  • 1 Zehe(n) Garlic clove(s)
  • 6 piece Sage leaves
  • 150 g Fat for the mold
  • 250 g Tomato(es)
  • 3 tbsp Salt and pepper

Preparation (8 steps)

1

Prepare potatoes and carrots

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

2

Prepare leek and zucchini

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

3

Blanch vegetables

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

4

Chop onion

Thermomix® Setting
3 sec/Speed 5

Peel 1 onion, quarter it and put it in the mixing bowl. Chop 3 sec./level 5.

3
5

Sauté onion

Thermomix® Setting
3 min/248°F/Speed 1 120

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

180
6

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 with them for 1 min./120°C/level 1.

60
7

Layer casserole

Preheat the oven to 200 °C. Grease a casserole dish with fat. Place half of the potatoes in the dish. Cut 150 g cream cheese into pieces and place half of it over the potatoes. Distribute approx. 2/3 of the vegetables over it, 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 distribute the remaining vegetables around it.

8

Season and bake casserole

Season everything with 3 tbsp salt and pepper, sprinkle with the remaining sage leaves and bake in the preheated oven for approx. 30 min.

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About this recipe

This hearty vegetable potato casserole is a dish that has tradition in our family. My grandma always prepared it in late summer, when the garden was full of ripe vegetables. She always said that the secret lies in the simplicity and the fresh ingredients. Over the years, I have adapted her recipe a little and optimized it with the Thermomix® to make the preparation even easier. The potatoes form the basis of the casserole and provide a filling base. Firm-cooking varieties are best, as they retain their shape during blanching and baking. The carrots add a light sweetness and a pleasant texture to the casserole. The leek contributes a mild onion note that harmonizes perfectly with the other vegetables. The zucchini provides a juicy component and rounds off the taste profile. The garlic and sage are the aromatic stars of this dish. The garlic gives a subtle spiciness, while the sage adds a special touch with its spicy aroma. The tomatoes, whether fresh or canned, provide a fruity acidity and a beautiful color. When preparing in the Thermomix®, it is important not to chop the onion too finely, otherwise it may burn when sautéing. The temperature of 120°C is ideal for gently sautéing the onions without them turning brown. Blanching the vegetables is an important step to shorten the cooking time in the oven and ensure that all the vegetables are cooked at the same time. Be careful not to blanch the vegetables for too long, otherwise they will become too soft. The casserole can be varied wonderfully. For a vegan version, you can replace the cream cheese with a plant-based alternative or omit it altogether. Instead of sage, you can also use other herbs such as thyme, rosemary or oregano. If you like it a little spicier, you can add a pinch of chili flakes. Serve the casserole as a main course with a fresh salad or as a side dish to grilled food. It also tastes very good cold and is therefore ideal for a picnic or a buffet. Leftovers can easily be stored in the refrigerator and reheated the next day. The casserole can also be prepared well. You can blanch the vegetables the day before and layer the casserole. Before baking, simply spread the tomatoes and cheese on top. This way you will have less work the next day.

Created by

Lena Lehmann

Lena Lehmann

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Activity: Active
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Tags

#Vegetarian #Summer #Hearty

Allergens

  • Milk

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