SafePlates

Ingredients

• 2 kg potatoes, peeled and sliced
• 1 kg carrots, peeled and sliced
• 1 kg zucchini, sliced
• 500 g button mushrooms, quartered
• 300 g grated cheese (e.g. Gouda or Emmental)
• 500 ml cream
• 500 ml milk
• 3 cloves of garlic, finely chopped
• 2 large onions, diced
• 4 EL olive oil
• Salt and pepper
• 2 TL thyme
• 2 TL rosemary

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Heat the olive oil in a large pan and sauté the onions and garlic until translucent.
3. Add the potatoes, carrots and zucchini and sauté for about 10 minutes until they start to soften. Season with salt, pepper, thyme and rosemary.
4. Transfer the vegetable mixture to a large, greased casserole dish. Distribute the mushrooms over the top.
5. In a bowl, mix the cream and milk and pour over the vegetables.
6. Evenly sprinkle the grated cheese over the vegetables.
7. Bake the casserole in the preheated oven for about 45 minutes, until the top is golden brown and the cheese has melted.
8. Let rest for a few minutes before serving.

Tip

This vegetable casserole is not only easy to prepare, but also nutritious and delicious. It can be served as a main course or as a side dish with meat dishes.