POTATO VEGETABLE CASSEROLE

Preheat the oven to 200°C top/bottom heat.

Cook the potatoes until they're done.

Peel and dice the onion.

Peel and crush the garlic.

Cut the broccoli florets from the stem.

Peel the carrots and cut them into Paysanne (as you like).

Blanch the carrots and broccoli. Cook them in boiling salted water for 1 min, then immediately shock them in cold or ice water to keep their color fresh and the vegetables nice and crisp.

Peel the garlic, chop it finely, and set it aside.

Peel the cooked potatoes and slice them.

Sauté the onion until translucent, add the flour. Pour in the milk and season with salt, pepper, nutmeg, garlic. Let everything simmer.

Grease the casserole dish. Arrange the potatoes and vegetables in layers.

Finally, pour the béchamel over it and sprinkle with cheese.

Bake in the preheated oven for approx. 25 min at 200°C top/bottom heat.

Take out of the oven, arrange in portions on a plate, and enjoy.

Enjoy your meal!!!