Vegetable and potato casserole

Vegetable and potato casserole

The vegetarian vegetable and potato casserole with broccoli and carrots tastes almost outrageously delicious!



4 potatoes (approx. 200 g)
1 small head of cauliflower
1 small head of broccoli
1 – 2 medium carrots
a bit of salt
50g butter
30g flour
300 ml milk
100 ml cream
¼ tsp ground white pepper
1 pinch of grated nutmeg
150 g grated cheese (e.g. Gouda or Raclette cheese)


10 g butter (for the baking dish)
1 clove of garlic (for the baking dish)
1 bunch of chives or parsley


1. Peel the potatoes and cut them into 2 x 2 cm cubes.  Wash the cauliflower, remove the leaves and stalk and divide the cabbage head into 4-5 cm florets. 

Wash the broccoli, cut off the florets and remove the stalk.  Peel and slice the carrots.

2. Meanwhile, bring a pot of water to the boil, add the salt and first cook the cauliflower for about 2 minutes, then add the broccoli with the carrots in bubbling water and cook everything together for another 3 minutes.

3. Remove the vegetables and rinse them with cold water so that they don’t become too soft. 

Drain the vegetables well.  Boil the potatoes in lightly salted water for about 20 minutes.

4. Grease a mold with a little butter.  Peel the garlic clove, press it into the mold and rub it into the mold. 

Melt the remaining butter in a saucepan and stir in the flour with a wooden spoon.

5. Deglaze with the milk and cream and bring to the boil with a whisk while stirring. 
Add salt, pepper and nutmeg and turn off the heat once the sauce has thickened.  Preheat the oven to 180 degrees fan (200 degrees top and bottom heat).

6. Place the vegetables and potatoes evenly in the dish and spread the sauce over them. 

Sprinkle the grated cheese on top and bake the casserole in the oven for about 25 minutes until golden. 

Wash the chives, drain them, cut them into fine rolls and sprinkle over the casserole shortly before serving.


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