Juicy potato and vegetable casserole

Ingredients for 3 servings:

• 300 g potatoes
• 250 g carrot(s)
• 250 g broccoli
• 250 g mushrooms (preferably brown)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 200 g sour cream
• 100 ml milk
• 2 eggs
• 1 tsp vegetable broth
• 1 tsp, leveled herbs, Italian
• 1 pinch of nutmeg
• salt and pepper
• 200 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian, but can be made hearty with bacon, minced meat or cooked ham

Peel the potatoes and carrots, cut the broccoli into florets, clean the mushrooms and halve or quarter them depending on their size. Cut the potatoes (halve the larger ones) into thick slices and the carrots into slightly thinner slices. Sauté the potatoes and carrots in a little salted water. After about 5 minutes, add the broccoli florets and cook for another 5-8 minutes. Meanwhile, peel and dice the onion and sauté it in a little fat/oil. Add the mushrooms, season with salt, pepper and garlic and fry briefly. For the topping, whisk the sour cream, milk and eggs with the vegetable stock, herbs and nutmeg, seasoning with salt and pepper if desired. Place the drained vegetables and mushrooms in a lightly greased baking dish, pour the topping over them and sprinkle with the cheese. Bake in a preheated oven (175°C fan/convection oven, 200°C oven/fan oven) until the cheese crust is nicely browned (approx. 30 minutes). For something a little heartier and a non-vegetarian option, sauté the mushrooms with 125g diced bacon or 200g cooked ham or minced meat.