Colorful Vegetable and Potato Bake with Golden Cheese Crust

A creamy potato bake in which carrots, zucchini and broccoli are hidden as a finely puréed mixture, topped with a golden-brown cheese crust. It can be prepared in advance and baked in the oven.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 800 g floury potatoes
• 300 g carrots
• 200 g zucchini
• 250 g broccoli
• 200 ml milk
• 30 g butter
• 2 pc eggs
• 120 g Gouda, grated
• 1 pinch nutmeg, grated
• salt
• pepper
• 1 tbsp butter for the dish

Method

1. Preheat the oven to 200 °C top and bottom heat and grease an ovenproof dish with a little butter.
2. Peel the potatoes, dice them and cook them in a pot of salted water for about 15 minutes until soft.
3. Trim the carrots and zucchini and cut them into small cubes. Divide the broccoli into small florets.
4. Cook the carrots for about 5 minutes, and the zucchini and broccoli for the last 3 minutes, together with the potatoes; then drain everything well.
5. Purée the vegetables and potatoes with the butter and milk until smooth and creamy.
6. Let the mixture cool slightly, then stir in the eggs and season with salt, pepper and nutmeg.
7. Spread the potato mixture into the dish, smooth the top and sprinkle with the grated Gouda.
8. Bake the casserole in the oven for about 20 minutes until the cheese is golden brown and the mixture is cooked through. Let it rest briefly before serving.