Potato and Vegetable Casserole

Name: Potato and Vegetable Casserole
Yield: 4
Ingredients: 750 g small potatoes (kale potatoes); 1 (approx. 900 g) small head cauliflower; 250 g Carrots; 1 (approx. 80 g) small bunch of spring onions; 7-10 Tbsp Salt; 150 g cooked ham; 45 g Butter or margarine; 45 g Flour; 3/8 l Milk; 1/2 bunch Parsley; 100 g grated medieval Gouda cheese; 1/2 TEASPOON dried thyme; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp fresh thyme

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

750 g small potatoes (kale potatoes)
1 (approx. 900 g) small head cauliflower
250 g Carrots
1 (approx. 80 g) small bunch of spring onions
7-10 Tbsp Salt
150 g cooked ham
45 g Butter or margarine
45 g Flour
3/8 l Milk
1/2 bunch Parsley
100 g grated medieval Gouda cheese
1/2 TEASPOON dried thyme
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp fresh thyme

Directions

1
Wash potatoes thoroughly and cook in boiling water for 15-20 minutes. In the meantime, clean and wash the cauliflower, carrots and spring onions. Divide the cauliflower into florets. Cut carrots into slices and spring onions into fine rings.
2
Cook cauliflower and carrots in little boiling salted water for 8-10 minutes. Drain the vegetables and measure 3/8 litres of the vegetable water. Cut ham into strips. Drain potatoes, rinse under cold water and peel.
3
Mix the potatoes, vegetables, spring onions and ham and place in a greased casserole dish. Heat the fat in a pot and sauté the flour in it. Add vegetable water and milk while stirring, bring to the boil and simmer for about 5 minutes.
4
In the meantime wash parsley, dab dry and chop. Add 50 g of gouda, thyme and parsley, except for a tablespoon, to the sauce and season with salt, pepper and nutmeg. Pour the sauce over the casserole and sprinkle with the remaining cheese.
5
Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 45 minutes. Serve sprinkled with remaining parsley and fresh thyme as desired.