John Myers
Ingredients for 4 servings:
- 500 g potatoes
- 800 g frozen vegetables, e.g. Kaiser vegetables, broccoli, cauliflower
- 1 cup sour cream, 200 g
- 150 ml milk
- 1 tsp soup seasoning
- 100 g cheese, grated
- 1 garlic clove(s)
- Butter for the mold
- salt and pepper
- Paprika powder
- nutmeg
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Preheat the oven to 180°C fan/convection oven. Cook the vegetables without defrosting for about 6 minutes until al dente, then drain. Peel the potatoes, dice them finely, and cook for about 8 minutes, depending on the variety, then drain. Grease an ovenproof dish with butter and the halved garlic clove. Mix the vegetables and potatoes in it and season lightly with salt, pepper, and paprika. Gently warm the milk, add the soup seasoning, and season to taste. Add the sour cream and stir until the sauce is smooth. If you like, you can add a little nutmeg at this point. Pour over the vegetables and sprinkle with the cheese. Bake in the hot oven for about 30 minutes. Tip: Instead of milk, you can also use cream or half cream and half cream cheese.
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