Summary

Ingredients

• 2 kg potato (s)
• 4 onion (s)
• 500 g veetables your choice, e.. mushrooms, Brussels sprouts, broccoli
• 300 g cheese, Comte
• 100 g butter
• 100 g flour
• 0.5 liter ½ vegetable stock
• 1 liter milk
• Broth (powder)
• salt and pepper
• sugar
• Balsamic vinegar
• nutmeg
• Worcester sauce
• Herbs your choice, possibly marjoram

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Instructions

1. It is best to cook and peel the potatoes the day before.
2. The next day, grease a baking dish. Cut the potatoes into pleasant pieces and place in the form.
3. Blanch vegetables of your choice, save the vegetable stock. Cut the onions into strips and fry them in a pan in a little fat until they get color. Sprinkle in a pinch of sugar, deglaze with a few dashes of dark balsamic vinegar. Season with salt and pepper.
4. Add the vegetables and onions to the potatoes.
5. Now a bechamel sauce is cooked. To do this, about 100 g butter must be melted in a saucepan, then about 100 g flour is added while stirring constantly. As soon as the two have joined together, add enough vegetable water and milk while stirring to create a creamy sauce. Scatter about 1 teaspoon of granulated stock, season with salt and pepper, nutmeg and Worcester sauce. Let the sauce simmer gently for about 15 minutes so that the flour taste disappears. Grate the cheese. Add about half of it to the sauce and melt. Finally, sprinkle in herbs of your choice, possibly marjoram, if you like. Season again to taste.
6. Pour the sauce over the casserole, cover with the rest of the cheese. Bake in the preheated oven at 180 degrees fan-assisted, 220 degrees top-bottom heat for about 40 minutes.