This comforting casserole combines tender vegetables with a rich, cheesy sauce, creating a perfect vegetarian main dish. Drawing inspiration from classic European gratins, this recipe elevates everyday vegetables into a memorable meal.
Time Requirements
- Prep Time: 30 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6-8
Ingredients
For the Vegetables
- 1 large head broccoli (about 500g), cut into florets
- 500g (17.6 oz) waxy potatoes, cubed
- 8-10 medium mushrooms (250g), sliced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 6-8 whole black peppercorns
- 2 tablespoons (30ml) olive oil
- 1 teaspoon sea salt, divided
For the Cheese Sauce
- 2 tablespoons (30g) unsalted butter
- 50g (2 tablespoons) all-purpose flour
- 500ml (2 cups) whole milk
- 40g (1.4 oz) Parmesan cheese, freshly grated
- 200g (7 oz) mozzarella cheese, grated
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Garlic-Herb Sauce
- 1 tablespoon Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic, finely minced
- 2 tablespoons fresh dill, chopped
- Pinch of salt and pepper
Instructions
Preparing the Vegetables
- Bring large pot of salted water to boil.
- Blanch broccoli florets for 2 minutes.
- Transfer to ice bath immediately.
- In same water, add potatoes, bay leaves, peppercorns.
- Boil for 7 minutes until partially cooked.
- Drain and remove bay leaves and peppercorns.
Cooking the Mushrooms
- Heat olive oil in large skillet over medium-high heat.
- Add mushrooms in single layer.
- Cook without stirring for 3-4 minutes until golden.
- Add diced yellow pepper, cook 2 minutes.
- Add minced garlic, cook 1 minute.
- Season with salt and pepper.
- Remove from heat.
Making the Cheese Sauce
- Melt butter in medium saucepan over medium heat.
- Add flour, whisk constantly for 1-2 minutes.
- Gradually add milk, whisking continuously.
- Cook until thickened, about 5 minutes.
- Add Parmesan cheese, stir until melted.
- Season with nutmeg, salt, and pepper.
Assembly
- Preheat oven to 180°C (350°F).
- Grease 9×13 inch baking dish.
- Layer blanched broccoli on bottom.
- Add par-cooked potatoes.
- Spread mushroom mixture evenly.
- Pour cheese sauce over vegetables.
- Top with grated mozzarella.
Baking
- Bake uncovered for 35 minutes.
- If needed, broil 2-3 minutes for golden top.
- Let rest 10 minutes before serving.
Preparing Garlic-Herb Sauce
- Mix Greek yogurt/sour cream with mayonnaise.
- Stir in minced garlic.
- Add chopped dill.
- Season with salt and pepper.
- Chill until serving.
Storage and Reheating
- Store covered in refrigerator up to 3 days
- Reheat in 350°F (175°C) oven for 15-20 minutes
- Store sauce separately up to 2 days
- Not recommended for freezing
Recipe Variations
- Add cauliflower florets
- Use different cheese combinations
- Include sautéed onions
- Add breadcrumb topping
- Include herbs like thyme or rosemary
Nutrition Information
Per Serving (1/6 of recipe):
- Calories: 380
- Protein: 16g
- Carbohydrates: 35g
- Fiber: 5g
- Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 780mg
- Calcium: 35% DV
- Vitamin C: 120% DV
Chef’s Tips
- Use waxy potatoes that hold their shape
- Don’t overcook vegetables in preparation steps
- Make sauce slightly thinner than desired
- Let casserole rest before serving
- Use room temperature milk for smooth sauce
- Grate cheese fresh for best melting
- Season each layer adequately
This vegetable-rich casserole makes a satisfying main course or impressive side dish. The combination of different textures and the rich cheese sauce creates a crowd-pleasing meal that’s perfect for family dinners or potlucks. The additional garlic-herb sauce adds a fresh, tangy element that complements the rich casserole perfectly.
