Gluten-free Potato, Broccoli and Carrot Casserole

Summary

Ingredients

• 1 kg potato (s), small
• 500 g broccoli
• 2 carrot (s)
• 250 ml cream, e.g. light cooking cream
• 50 g Grana Padano
• 1 small Piece (s) butter
• 50 ml milk
• 1 pinch (s) salt
• 200 g cheese, rated, e.. Gouda

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Instructions

1. Clean the small potatoes and, if necessary, divide them once to get halfway bite-sized pieces. Wash and chop the broccoli as well. Wash the carrots and cut into approx. 2 mm thin slices.
2. Put the potatoes in a large saucepan and cook for about 8 minutes. Then put the broccoli and the carrot pieces mixed in a steamer and place on the pot over the potatoes. Cook and steam for another 7 minutes. Drain and mix in the pot.
3. Preheat the oven to 190 ° C.
4. In the meantime, grease the casserole dish with the butter and prepare the sauce for the casserole:
5. Mix the cream, milk and Grana Padano in a bowl and season with salt, pepper, paprika, a little curry and turmeric. I also add some garlic seasoning.
6. Spread the vegetables in the baking dish and pour the sauce evenly on top. Finally, cover everything with the grated cheese. If you sprinkle a little Grana Padano on top, the cheese crust becomes even more crispy.
7. Place the casserole in the middle of the oven for about 20 minutes until the cheese has reached the desired color, if necessary switch on the grill function at the end.
8. Suitable as a side dish or as a main meal.
9. The dish is gluten free.