Vegetable Casserole with Potato Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g carrot (s)
- 1 small cauliflower
- 1 leek
- 300 g mushrooms
- 600 ml vegetable stock
- 1 tablespoon butter
- 30 g butter
- 30 grams flour
- 100 ml cream
- 100 g Gouda cheese, rated
- salt
- pepper
- nutmeg
- Parsley, chopped
- Chives, chopped
- 350 g potato (s)
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the carrots, cut in half lengthways and cut into slices. Clean the cauliflower and cut into florets. Cut the leek into slices and wash. Clean and halve the mushrooms.
- Bring the broth to a boil. Let the carrots and cauliflower cook for 5 minutes. Add the leek and cook for another 5 minutes. Drain and collect the broth.
- Heat the butter in a pan and fry the mushrooms while turning.
- Melt 30 g butter in a saucepan, add 30 g flour, sweat until golden yellow, deglaze with cream and, if necessary, with the vegetable stock to create a creamy sauce. Bring to the boil, stir in the Gouda and season with salt and pepper. Add the herbs.
- Put the vegetables and mushrooms in a baking dish and pour the sauce over them.
- Peel and roughly grate the potatoes. Mix with egg, salt, pepper and nutmeg. Spread the potato mixture on the vegetables and bake in the preheated oven at 200 ° C for about 30 minutes.
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