Vegetable casserole
Ingredients
- 500 gPotato (peeled and sliced)
- 300 gBroccoli (in small florets)
- 300 gCauliflower (in small florets)
- 200 gCarrot (peeled and sliced)
- 3 pcEgg
- 200 mlCream
- 100 mlWhole milk
- 150 gEmmental cheese (grated)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 20 gUnsalted butter (for the dish)
Method
Tender vegetables bound by a creamy nutmeg custard, topped with a golden grated cheese crust. The scent of browned butter and melted cheese fills the kitchen.
- 1
Peel potatoes and carrots. Slice them into 5mm thick rounds. Break the broccoli and cauliflower into small, uniform florets.
- 2
Plunge the vegetables into a large pot of boiling salted water for 8 minutes. A knife tip should enter easily. Drain thoroughly.
- 3
In a mixing bowl, whisk the eggs with the cream and milk. Season with salt, pepper, and a generous pinch of grated nutmeg. The mixture must be perfectly smooth.
- 4
Butter a gratin dish. Arrange the vegetables evenly. Pour the custard over them, then sprinkle with grated emmental. Bake at 200°C until the crust is golden brown and bubbling.
Frequently asked questions
How do you get this dish right?
- Do not overcook the vegetables in water; they will finish softening in the custard in the oven.
- For a tastier crust, mix a handful of breadcrumbs with the grated cheese.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to maintain the crispiness.
