Creamy Vegetable Casserole

Creamy Vegetable Casserole

A yummy Creamy Vegetable Casserole to use all the vegetables in your fridge before they go off.  You can add your own spin and use your favourite vegetables.

Ingredients: 

• 500gr potatoes
• 2 carrots
• 150gr mushrooms, chopped
• 1 courgette
• 3 garlic cloves
• 250ml double cream
• 150ml full fat milk
• 50gr grated parmesan
• 1 tbsp. rosemary
• Salt & pepper

Method:

1. Start by slicing the potatoes, carrots and courgettes in thin slices.
2. Chop the mushrooms and all rinse the vegetables.
3. In a casserole dish start layering your vegetables.
4. Start with the potatoes, then the courgettes and mushrooms.
5. When layering the potatoes at the bottom of the dish add 2 garlic gloves minced or sliced and season.
6. Sprinkle over a bit of rosemary and try to add the rest of the vegetables over the potatoes.
7. In a saucepan add the milk, fresh cream, one garlic clove minced, carrots and salt and pepper.
8. Bring to the boil, lower the heat and simmer for just a few minutes.
9. Pour the cream in the casserole dish and spread everything out.
10. Grate the parmesan over it, cover with foil and bake for 40 minutes in a preheated oven to 180c.
11. After 40 minutes remove the foil and bake until golden on top (about 15-20).