Vegetable, ham and mushroom casserole à la Didi

Ingredients for 6 servings:

• 400 g potatoes
• 1 tsp salt
• 450 g cauliflower, frozen
• 1 can peas, 200 g drained weight
• 300 g mushrooms
• 1 liter béchamel sauce
• 300 g grated cheese (Gouda, Tilsiter)
• 200 g cooked ham

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes, boil in well-salted water for 20 minutes, drain, and slice. Defrost the cauliflower, boil for 8 minutes, and slice the florets. Trim and slice the mushrooms. Cut the cooked ham into small cubes. Drain the peas. Grease a large baking dish. Heat the béchamel sauce and mix in half of the cheese. Spread a layer of the béchamel cheese sauce in the baking dish. Layer the potato slices on top, overlapping them. Layer the mushrooms on another layer of sauce. Sprinkle with peas and cooked ham. Layer the cauliflower on top and sprinkle with the second half of the cheese. Bake in the oven at 150°C for 20 minutes at fan/convection oven. Then bake for 10 minutes at 180°C with top heat/grill. Plate and serve.