Gluten-free potato, broccoli, and carrot casserole

Ingredients for 4 servings:

• 1 kg potatoes, small
• 500 g broccoli
• 2 carrots
• 250 ml cream, e.g. light cooking cream
• 50 g Grana Padano
• 1 small piece(s) of butter
• 50 ml milk
• 1 pinch of salt
• 200 g cheese, grated, e.g. Gouda

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean the small potatoes and, if necessary, cut them into smaller pieces to make them somewhat bite-sized. Wash the broccoli and chop it as well. Wash the carrots and cut them into slices about 2 mm thick. Place the potatoes in a large pot and cook for about 8 minutes. Then mix the broccoli and carrot pieces in a steamer and place them on top of the potatoes in the pot. Cook and steam for about 7 minutes more. Drain and mix in the pot. Preheat oven to 190°C. In the meantime, grease the baking dish with butter and prepare the sauce for the casserole: Mix the cream, milk, and Grana Padano in a bowl and season with salt, pepper, paprika, a little curry, and turmeric. I also add some garlic seasoning. Distribute the vegetables in the baking dish and pour the sauce evenly over them. Finally, cover everything with the grated cheese. A sprinkling of Grana Padano on top makes the cheese crust even crispier. Place the casserole in the oven on the middle rack for about 20 minutes, until the cheese reaches the desired color, using the broiler function towards the end if necessary. Suitable as a side dish or as a main meal. This dish is gluten-free.