Vegetable casserole with potato topping

Ingredients for 4 servings:

• 350 g carrot(s)
• 1 small cauliflower
• 1 stalk(s) leek
• 300 g mushrooms
• 600 ml vegetable stock
• 1 tbsp butter
• 30 g butter
• 30 g flour
• 100 ml cream
• 100 g Gouda, grated
• Salt
• pepper
• nutmeg
• Parsley, chopped
• Chives, chopped
• 350 g potatoes
• 1 egg(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Peel the carrots, halve them lengthwise, and slice them. Trim the cauliflower and divide it into florets. Slice and wash the leek. Trim and halve the mushrooms. Bring the stock to a boil. Cook the carrots and cauliflower for 5 minutes. Add the leek and cook for another 5 minutes. Drain, reserving the stock. Heat the butter in a pan and fry the mushrooms, stirring occasionally. Melt 30g butter in a saucepan, add 30g flour, and sauté until golden brown. Deglaze with cream and, if desired, vegetable stock to create a creamy sauce. Bring to a boil, stir in the Gouda cheese, and season with salt and pepper. Add the herbs. Place the vegetables and mushrooms in a casserole dish and pour the sauce over them. Peel and coarsely grate the potatoes. Mix with the egg, salt, pepper, and nutmeg. Spread the potato mixture over the vegetables and bake in a preheated oven at 200 °C for about 30 minutes.