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Potato and vegetable casserole

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Ingredients for 3 servings:

  • 600 g potatoes
  • 1 pack of vegetables (creamed vegetables), frozen
  • 200 g cheese (Emmental), grated
  • 3 eggs
  • 1 cup whipped cream
  • salt and pepper
  • garlic powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Boil the potatoes, peel them, and slice them into evenly thick slices. Grease a baking dish with butter and arrange half of the potato slices on the bottom of the dish. Spoon the frozen creamed vegetables over the potatoes, then add another layer of potato slices. Sprinkle 50g of cheese over the potatoes. In a mixing bowl, combine the eggs, cream, and 150g of cheese. Season with salt, pepper, and garlic powder. Pour the cream and egg mixture over the casserole and bake at 175°C for 30-40 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Potato and vegetable casserole