Vegetable and potato casserole alla Clarissa

Ingredients for 3 servings:

• 1 onion(s)
• 1 zucchini
• 1 bell pepper(s)
• 2 tomatoes
• 0.33 broccoli
• 750 g potatoes
• 250 ml hollandaise sauce
• 200 ml cream
• 100 ml vegetable stock
• 200 g cheese, grated, e.g. Gouda
• salt and pepper
• basil
• oregano
• Parsley
• marjoram
• Thyme
• possibly cornstarch to thicken

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

delicious vegetable and potato casserole with hollandaise sauce

Slice the onions into rings, slice and quarter the zucchini, and dice the peppers and tomatoes. Chop the broccoli and cook in salted water for about 5 minutes. Sauté the vegetables and season with pepper, basil, oregano, parsley, marjoram, and thyme. Peel and slice the potatoes, and cook in salted water for 15 minutes. Bring the hollandaise sauce to a boil with the cream and vegetable stock, thickening with cornstarch if necessary. Then layer the casserole as follows: potatoes, some of the grated cheese, vegetables, sauce, and cheese. Bake the casserole in a preheated oven at 180°C (convection oven) for 15 minutes.