Baked vegetable casserole in mushroom sauce

Ingredients for 4 servings:

• 1 pack of mixed vegetables (Kaisergemüse), frozen or fresh broccoli, cauliflower, carrots (500 g)
• 1 handful of peas, frozen or fresh
• 1 box of mushrooms
• 2 cups of cream
• 1 bag of cheese, grated
• 3 large potatoes or 6 medium-sized ones
• salt and pepper
• Herbs to taste
• Vegetable broth, granulated
• butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Boil the Kaisergemüse in water until al dente. Boil the peas in water so they are no longer frozen. Boil the potatoes until they are still firm, peel them, and quarter any very large ones and halve any smaller ones. Do not cook the vegetables completely, as they will finish cooking in the oven and otherwise fall apart. Clean and quarter the mushrooms and sauté them in a little butter. Add 2 cups of cream, season well, and let it simmer slightly. Place a few knobs of butter in a casserole dish to prevent sticking. Place the potatoes in the dish, top with the Kaisergemüse and peas, and spread the mushroom sauce evenly over the top. Sprinkle with grated cheese and bake the casserole in the oven at 180°C for 20-30 minutes, until the cheese is melted and golden.