Potato and vegetable casserole with ham

Name: Potato and vegetable casserole with ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Broccoli; 300 g Cauliflower; 7-10 Tbsp Salt; 3-4 Tbsp Mustard; 1 TEASPOON Cornstarch; 300 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 600 g waxy potatoes; 300 g Carrots; 150 g cooked ham; 75 g grated gouda cheese; 7-10 Tbsp some parsley leaves; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Broccoli
300 g Cauliflower
7-10 Tbsp Salt
3-4 Tbsp Mustard
1 TEASPOON Cornstarch
300 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Sugar
600 g waxy potatoes
300 g Carrots
150 g cooked ham
75 g grated gouda cheese
7-10 Tbsp some parsley leaves
7-10 Tbsp Grease

Directions

1
Clean broccoli and cauliflower, divide into small florets and wash. Cook in boiling salted water for about 5 minutes. In the meantime mix mustard, starch and cream. Season to taste with salt, pepper and a little sugar.
2
Take out the vegetables and rinse with cold water. Peel, wash and slice the potatoes and carrots. Pluck ham roughly into pieces. Layer ham, potatoes, broccoli, carrots and cauliflower in a greased casserole dish (approx. 1.6 litres capacity).
3
Pour over the mustard cream and sprinkle with cheese. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes until golden brown. Remove the casserole and garnish with parsley leaves.