Colorful Vegetable Casserole with Potatoes
Potatoes, broccoli, carrots, and bell pepper in creamy béchamel sauce, baked with cheese and ready in 50 minutes.
This vegetarian casserole combines parboiled potatoes with raw vegetables and a classic béchamel. The vegetables finish cooking in the sauce while grated cheese forms a golden crust in the oven.
Instructions
- 1
Preheat the oven to 180°C (356°F), conventional heat, and set out a baking dish.
- 2
Peel or trim the potatoes and vegetables and cut them into bite-size pieces. Divide the broccoli into florets and finely chop the garlic.
- 3
Parboil the potato cubes in a pot of water for seven minutes, then drain them.
7 min
- 4
For the sauce, melt the butter in a small saucepan. Cook the garlic for one minute, then stir in the flour and cook for two minutes while stirring constantly.
3 min
- 5
Gradually whisk in the milk. Bring to a boil, then simmer over low heat for five minutes, stirring occasionally and scraping the bottom. Season generously with salt, pepper, and nutmeg.
5 min
- 6
Add the carrots, bell pepper, broccoli, and béchamel to the drained potatoes. Mix well, adjust the salt and pepper, transfer to the baking dish, and sprinkle with the grated cheese.
- 7
Bake at 180°C (356°F) for 25–30 minutes, until the cheese is golden and the vegetables are tender. Serve hot.
25 min
Ago's Notes
- Cut the potatoes and vegetables into evenly sized bite-size pieces so they finish cooking together.
- Parboil only the potatoes for seven minutes. The broccoli, carrots, and bell pepper go into the dish raw and cook in the sauce.
- Thaw frozen vegetables completely and drain them well before use so the casserole does not become watery.
- If the béchamel becomes too thick, whisk in a little additional milk at a time.
- You may swap the vegetables as long as the total vegetable quantity stays approximately the same.
- To make ahead, assemble the casserole, cover, and refrigerate. When baking directly from the refrigerator, allow about 5–10 additional minutes.
Serve hot once the cheese is golden and the potatoes and vegetables are tender.
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