Potato and vegetable casserole

Name: Potato and vegetable casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 700 g Potatoes; 400 g Carrots; 500 g Courgette; 30 g Butter or margarine; 40 g Flour; 1/2 l milk (1,5 % fat); 100 g Processed cheese (11 % fat absolute); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g Turkey breast cold cuts; 7-10 Tbsp Basil; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

700 g Potatoes
400 g Carrots
500 g Courgette
30 g Butter or margarine
40 g Flour
1/2 l milk (1,5 % fat)
100 g Processed cheese (11 % fat absolute)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g Turkey breast cold cuts
7-10 Tbsp Basil
7-10 Tbsp Grease

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 20 minutes. Drain potatoes, rinse, peel and slice. Peel and slice carrots and cook in boiling salted water for 5 minutes.
2
Clean, wash and slice the zucchini. Melt the fat in a saucepan. Sauté flour in it, deglaze with milk and bring to the boil while stirring. Add cheese and let it melt.
3
Season to taste with salt, pepper and nutmeg. Grease a casserole dish. Put turkey, potatoes, carrots and zucchini with the sauce in layers in the dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
4
Serve the vegetable casserole garnished with basil.