Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g potato (s)
- 200 g Brussels sprouts
- 200 g broccoli
- 200 g carrot (s)
- Vegetable broth
- 4 egg (s)
- 200 ml sweet cream
- 200 g Gouda, youn
- curry
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into small wedges and sauté in vegetable stock until soft. The
- Clean the vegetables, cut them into small pieces and then steam them in vegetable stock until they are firm to the bite.
- Whisk the eggs with the curry, mix in the sweet cream and season the mixture with salt and pepper.
- Brush the bottom of a baking dish with olive oil. Layer the potatoes on top, then layer the vegetables on top and sprinkle with the grated cheese. Pour the egg and cheese mixture over it.
- Bake the casserole at 220 degrees in a preheated oven for about 40 minutes.
- Don`t throw away the vegetable stock, drink it!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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