This vibrant, comforting casserole combines tender vegetables, crispy potatoes, and a rich cheese sauce to create a show-stopping dish that’s perfect for family dinners or entertaining guests. Inspired by classic European gratins, this recipe takes everyday ingredients and transforms them into something extraordinary.
Ingredients
For the Base
- Potatoes: 500g (17.6 oz)
- Eggs: 3 large
- Milk: 100ml (3.4 fl oz)
- Wheat flour: 70g (2.5 oz)
- Spring onions: 1 bunch, chopped
- Tomatoes: 2 medium, diced
- Mixed cheese: 100g (3.5 oz), divided
- Bell pepper: 1 medium, diced
- Onion: 1 medium, finely chopped
- Carrot: 1 medium, grated
- Broccoli: 1 medium head, cut into florets
- Garlic cloves: 3, minced
- Cooking oil: for frying
- Salt: 1 teaspoon
- Black pepper: to taste
- Fresh herbs: to taste
For the Cheese Sauce
- Butter: 50g (1.8 oz)
- Wheat flour: 2 tablespoons
- Milk: 400ml (13.5 fl oz)
- Gouda cheese: 80g (2.8 oz), grated
- Salt: to taste
Step-by-Step Instructions
- Prepare the Vegetables
- Cut potatoes into thin slices
- Blanch broccoli in boiling water for 10 minutes, drain well
- Dice tomatoes, bell pepper, and onion
- Grate carrot
- Chop spring onions
- Mince garlic
- Make the Base Mixture
- Whisk together eggs, 100ml milk, and 70g flour
- Season with salt and pepper
- Add chopped vegetables (except broccoli)
- Mix well
- Prepare the Pan
- Heat oil in a pan
- Sauté garlic for 2-3 minutes to infuse oil
- Remove garlic if desired
- Layer the Dish
- Arrange potato slices in the bottom of a baking dish
- Pour the vegetable-egg mixture over potatoes
- Add blanched broccoli
- Sprinkle with 2/3 of the mixed cheese
- Make the Cheese Sauce
- Melt butter in a saucepan
- Add flour and cook for 1 minute
- Gradually whisk in 400ml milk
- Stir constantly until thickened
- Add Gouda cheese
- Season with salt
- Pour over the vegetable layer
- Bake
- Preheat oven to 180°C (356°F)
- Top with remaining cheese
- Bake for 25-30 minutes until golden and bubbly
Nutritional Information
(Per serving, serves 6)
- Calories: 385
- Protein: 15g
- Carbohydrates: 32g
- Fat: 23g
- Fiber: 4g
- Sodium: 580mg
Pro Tips and Tricks
- Slice potatoes uniformly for even cooking
- Let the casserole rest for 10 minutes before serving
- Use a mandoline for perfect potato slices
- Pat vegetables dry to prevent excess moisture
- Pre-cook harder vegetables for better texture
Variations and Substitutions
- Replace Gouda with cheddar or gruyere
- Use sweet potatoes instead of regular potatoes
- Add mushrooms or spinach
- Make it gluten-free with GF flour
- Use plant-based cheese for a vegetarian version
Storage and Make-Ahead Tips
- Store in refrigerator for up to 3 days
- Can be frozen for up to 2 months
- Reheat in 350°F (175°C) oven until hot
- Prep vegetables a day ahead
- Make cheese sauce fresh before assembly
Frequently Asked Questions
Q: Can I prepare this dish ahead of time?
A: Yes, assemble up to 24 hours ahead and bake when needed. Add 5-10 minutes to baking time if cooking from cold.
Q: How do I know when it’s done?
A: The top should be golden brown, and a knife inserted into the center should meet little resistance with the potatoes.
Q: Can I add meat to this dish?
A: Yes, cooked chicken, ham, or bacon make excellent additions. Add them before the cheese sauce layer.
Q: Why blanch the broccoli first?
A: Blanching ensures the broccoli is perfectly cooked and maintains its bright green color in the final dish.
Keywords: vegetable bake, potato casserole, cheese sauce recipe, vegetable gratin, broccoli bake, comfort food, make-ahead casserole, family dinner recipe
