Broccoli and Mushroom Casserole

Summary

Ingredients

• 600 g broccoli, (fresh or frozen)
• 800 g potato (s)
• 600 g mushrooms (fresh or frozen)
• 250 g crème fraîche
• 200 ml cream
• 2 tablespoon cornstarch, (30 g)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 300 g Gouda, rated

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Instructions

1. Put broccoli (clean fresh and cut into small florets, frozen not defrosted) in a baking dish.
2. Put the mushrooms (clean fresh, cut into slices; frozen, not defrosted, sliced) in the baking dish. Peel the potatoes, cut into small cubes and add to them.
3. Mix the crème fraîche with the cream, cornstarch, salt, pepper and about 1/3 of the cheese. Then add to the potato-vegetable mixture and mix everything together.
4. Sprinkle with the rest of the cheese and bake for about 80 - 90 minutes uncovered at 160 ° C convection until golden yellow. With top / bottom heating 200 ° C.