Vegetable – potato – casserole

Ingredients for 4 servings:

• 600 g potatoes, small
• 400 g broccoli
• 600 g cauliflower
• 300 g carrot(s)
• 500 ml vegetable stock
• 1 m.-sized onion(s)
• 2 tbsp butter or margarine
• 2 tbsp flour
• 100 ml milk
• 50 g cheese (Gouda), grated
• Salt
• pepper
• 1 pinch(s) of sugar
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the potatoes and boil them in water for about 20 minutes. In the meantime, clean and wash the broccoli and cauliflower and divide them into florets. Peel, wash and chop the carrots. Bring the vegetable stock to a boil and cook the cauliflower and carrots in it for about 12 minutes. After about 5 minutes, add the broccoli. Peel and finely dice the onion. Drain the vegetables, reserving the vegetable stock. Measure out 400 ml of the stock. Drain the potatoes, rinse them, and peel them. Heat the butter or margarine and sauté the diced onion in it. Dust with flour and continue sautéing. Then gradually add the measured vegetable stock and milk, stirring constantly. Bring to a boil while stirring. Stir in 25 g of the cheese and season with salt, pepper, and sugar. Place the potatoes and vegetables in a greased casserole dish. Pour the sauce over the casserole and sprinkle with the remaining 25g of cheese. Bake the casserole in a preheated oven at 200°C (top/bottom heat: 175°C) for about 20 minutes. Serve hot.