POTATO VEGETABLE CASSEROLE

Name: POTATO VEGETABLE CASSEROLE
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Ingredients: 1200 grams Potato; 1 Broccoli; 2 Carrots; 2 cloves Garlic; 1 package of cheese; 1 Onion; 1 dash Nutmeg; 1 dash Paprika Powder; 1 dash Black Pepper; 1 teaspoon Salt; Oil for greasing; 500 milliliters Milk; 30 grams All-Purpose Flour

1 hrs 55 min·97 ViewsTranslated

Narindra

63 Recipes

The potato dish almost everyone loves. It's super easy and you don't need to prepare any other side dishes.

Allergens

Vegetarian

Pescatarian

2,204kcal

6 Portions · 2,180 g

Protein

92 g

Carbohydrates

281 g

Fat

70 g

Fiber

36 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g

Potato1200 grams
Broccoli1
Carrots2
Garlic2 cloves
package of cheese1
Onion1
Nutmeg1 dash
Paprika Powder1 dash
Black Pepper1 dash
Salt1 teaspoon
Oil for greasing
Milk500 milliliters
All-Purpose Flour30 grams

PREPARATION

1
Preheat the oven to 200°C top/bottom heat.
2
Cook the potatoes until they're done.
3
Peel and dice the onion.
4
Peel and crush the garlic.
5
Cut the broccoli florets from the stem.
6
Peel the carrots and cut them into Paysanne (as you like).
7
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.
1 min
8
Peel the garlic, chop it finely, and set it aside.

COOKING

9
Peel the cooked potatoes and slice them.
10
Sauté the onion until translucent, add the flour. Pour in the milk and season with salt, pepper, nutmeg, garlic. Let everything simmer.
11
Grease the casserole dish. Arrange the potatoes and vegetables in layers.
12
Finally, pour the béchamel over it and sprinkle with cheese.
13
Bake in the preheated oven for approx. 25 min at 200°C top/bottom heat.
25 min
14
Take out of the oven, arrange in portions on a plate, and enjoy.
15
Enjoy your meal!!!

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