Ingredients with Measurements:
- 1 kg potatoes, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 cup grated cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
Special equipment needed:
- Oven-safe casserole dish
- Large pot for boiling potatoes
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Boil the sliced potatoes in salted water until tender, about 15 minutes. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the mixed vegetables to the skillet and cook for another 5 minutes.
5. Sprinkle the flour over the vegetables and stir to combine.
6. Slowly pour in the milk, stirring constantly, until the mixture thickens.
7. Add half of the grated cheese to the skillet and stir until melted.
8. Season the mixture with salt and pepper to taste.
9. In the casserole dish, layer half of the cooked potatoes on the bottom.
10. Pour half of the vegetable-cheese mixture over the potatoes.
11. Repeat with the remaining potatoes and vegetable-cheese mixture.
12. Sprinkle the remaining grated cheese on top of the casserole.
13. Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 15g
Carbohydrates: 44g
Protein: 14g
Fiber: 6g
Substitutions for ingredients:
- Any type of cheese can be used instead of grated cheese.
- Frozen mixed vegetables can be used instead of fresh.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute sweet potatoes for regular potatoes for a sweeter taste.
- Use different types of vegetables based on personal preference.
Tips and tricks:
- Make sure to slice the potatoes thinly and evenly for even cooking.
- Use a mandoline slicer to make the slicing process easier.
- To save time, use pre-shredded cheese.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the casserole in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing.
Troubleshooting advice:
- If the casserole is too dry, add more milk to the vegetable-cheese mixture before pouring over the potatoes.
Food safety advice:
- Make sure to cook the potatoes and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Kartoffelkäse-Gemüse-Auflauf is a traditional German dish that translates to "potato-cheese-vegetable casserole."
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot and fresh out of the oven for the best taste and texture.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Savory, Creamy, Cheesy, Comforting, Hearty