John Myers
Ingredients for 4 servings:
- 1 kg floury potatoes
- 100 g milk
- 100 g cream
- 2 large carrots
- 4 tomatoes
- 2 small zucchini
- 120 g cheese, grated Gouda
- 2 tbsp sunflower seeds
- Clarified butter
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Vegetable casserole
Wash, boil, peel, and press the potatoes through a potato ricer. Stir in milk and cream until mashed, then season with salt and nutmeg. Peel and dice the carrots and fry them in a pan with clarified butter. Dice the zucchini and add them. Simmer for 5 minutes. Then dice the tomatoes and add them briefly. Season with oregano and thyme or Italian herbs. Transfer to a greased baking dish, spread the mashed potatoes on top, sprinkle with grated cheese, and scatter the sunflower seeds on top. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes.
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