Potato and Vegetable Casserole

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the potatoes into large pieces. Cook in about 1/2 litre of boiling salted water for about 10 minutes. Boil eggs hard for 10 minutes. Drain the potatoes and collect the cooking water. Drain eggs as well and quench cold. Melt fat, add flour and let it sweat briefly while stirring.

2. 2

   Gradually stir in cream and 1/4 litre potato water. Bring to the boil again and let it swell for about 10 minutes over a mild heat. Cut the eggs into slices. Add potatoes and eggs to the sauce. Season with salt and pepper. Put deep-frozen vegetables unfrozen in a pot with 100 ml water and bring to the boil. Cook in a closed pot at low heat for 3-5 minutes. Stir several times. Pluck the thyme leaves from the stems and add to the vegetables. Grate cheese. First put the béchamel potatoes in an ovenproof dish.

3. 3

   Put deep-frozen vegetables unfrozen in a pot with 100 ml water and bring to the boil. Cook in a closed pot at low heat for 3-5 minutes. Stir several times. Pluck the thyme leaves from the stems and add to the vegetables. Grate cheese. First put the béchamel potatoes in an ovenproof dish. Spread the vegetables on top. Sprinkle the cheese on top and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes

4. 4

   gratin dish: Emil Henry

Nutrition Facts

KCAL
650 kcal

CARBS
32 g

FATS
47 g

PROTEINS
24 g