Vegetable casserole with cheese crust

Ingredients for 4 servings:

• 8 potatoes
• 8 carrots
• 2 zucchinis
• 2 kohlrabi
• 250 ml vegetable stock
• 1 cup sour cream
• 1 cup of cream
• 100 ml milk
• 2 tsp cornstarch
• 2 eggs
• 300 g cheese (Gouda), grated
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and dice the potatoes, and pre-cook in a little salted water for about 15 minutes. Dice the vegetables and sauté in the broth until al dente. Season with pepper. Drain the broth, reserving it, and mix it with the sour cream and half of the cream. Bring to a boil and thicken with the stirred cornstarch. Place the potato and vegetable cubes in a casserole dish and pour the sauce over them. Spread the grated cheese over the casserole. Whisk the eggs with the remaining cream and milk and pour evenly over the cheese. Bake at 180°C for about 25-30 minutes, until the cheese is lightly browned. I prefer medium-aged Gouda for the topping, but that’s a matter of taste; any other cheese will do. The dish is super easy to prepare, suitable for beginners, and, above all, children will enjoy it too.