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Ingredients
Vegetable Casserole
- Ingredients
- 700 grams Boiled potato (Waxy)
- 2 small red Bell pepper
- 2 small orange Bell pepper
- 2 small yellow Bell pepper
- 2 onions
- 4 tsps vegetable oil
- 1 bunch herbes de Provence (such as thyme, marjoram, rosemary or basil)
- 150 grams Crème fraiche
- 100 grams Whipped cream
- 2 egg yolks
- 100 grams finely grated Gruyere
- 50 grams Gruyere (diced)
Peel potatoes and cut into thin slices. Peel the bell peppers with a peeler and cut in half with a knife. Remove stem ends, seeds and cores. Rinse the bell peppers, blanch in boiling water, rinse in cold water and drain. Then cut into 1.5 x 3.5 cm (approximately 1/2 x 1 1/2 inch) pieces. Peel onions and cut in half lengthwise.
Cut onion halves into fan-shaped slices, then cut slices into 3 equal parts. Gently fry the onion pieces in hot oil until golden brown. Rinse the herbs and chop finely. Whisk the crème fraîche with the cream, egg yolks and grated cheese. Preheat the oven to 175°C (approximately 350°F).
Oil a baking dish, put in a layer of potato slices, sprinkle with some chopped herbs and pour some of the egg mixture over. Spread the bell pepper pieces over the top and pour more egg mixture over.
Layer with the remaining potatoes and the remaining egg mixture. Finish with a final layer of peppers and fried onions. Now sprinkle the cheese cubes over the top and bake in the oven for about 40 minutes. Then broil briefly under the oven broiler, watching carefully. Garnish with herbs before serving.
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |