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.


  • 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


  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).
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