German Potato Casserole

5 medium potatoes (Russet) (about 600g)
Cauliflower, 600g
Brocolli, 400g
Carrots, 300g (peeled)
Vegetable Broth (enough to cover vegetables to boil)
2T Butter
1 Onion, medium chopped
100 mL Milk
2T Flour, white
50g Gouda Cheese (or substitute with something you like)
Salt, to taste
Pepper, to taste

Wash the potatoes and then boil them for about 20 minutes. In the meantime, cut up the broccoli, cauliflower and peeled carrots into bite sized pieces. Boil the broth (you may need extra to cover the vegetables) and add the cauliflower and carrots, boil about 12 minutes. After 5 minutes add in the broccoli. Drain the vegetables and capture about 500 mL of the broth. Drain the potatoes, blanch them in cold water, peel them and then cut into thin slices. Place the potatoes and veggies in a casserole dish. In a sauce pan melt the butter and saute the onions until tender. Add in the broth (what you set aside), milk and half of the cheese. Bring up to a boil and slowly add in the flour (I recommend you take out a couple tablespoons of the broth mixture into a separate bowl and mix the flour in until it is incorporated and smooth, then slowly stir this mixture back into the sauce pan). Let the sauce come up to a boil, season with salt and pepper, then reduce heat and simmer until it thickens. Next, pour the sauce over the vegetables and potatoes, sprinkle the remaining cheese and bake in a hot oven (200 C or 400 F) for about 20 minutes.

If you want a more rich flavor you can use heavy cream in place of the milk. Just be sure to adjust the calories!!

Serving Size: Makes about 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user STEPHWOLF84.