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Potato and Vegetable Casserole with Cream Sauce

A Hearty, Comforting, and Wholesome Dish for Any Season

When you’re craving something cozy, flavorful, and nourishing, few dishes deliver quite like a classic casserole. This Potato and Vegetable Casserole with Cream Sauce is a comforting favorite that layers tender potatoes with colorful seasonal vegetables, all enveloped in a rich and creamy homemade sauce. Whether you’re serving it as a main dish or a hearty side, it’s a perfect addition to your dinner table.

🥘 Ingredients

For the Casserole:

• 4 medium potatoes, thinly sliced (Yukon Gold or Russet work best)
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 medium carrot, sliced
• 1 small zucchini, sliced
• 1 small onion, finely chopped
• 1 tbsp olive oil or butter (for sautéing)
• Salt and pepper to taste
• ½ tsp dried thyme or Italian seasoning

For the Cream Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole milk or 2% recommended)
• ½ cup grated cheese (cheddar, mozzarella, or a mix)
• Salt and pepper to taste
• Optional: pinch of nutmeg or garlic powder for added flavor

Topping (optional):

• ½ cup grated cheese
• ¼ cup breadcrumbs (for a crispy top)

👩‍🍳 Instructions

1. Prep the Vegetables

Preheat your oven to 375°F (190°C). Wash and slice all vegetables. Steam or blanch the broccoli, cauliflower, and carrots for 3–4 minutes until slightly tender. Set aside.

2. Sauté Onions

In a skillet, heat olive oil or butter over medium heat. Add chopped onions and sauté until translucent (about 4–5 minutes). Add zucchini and cook for another 2 minutes. Season with a pinch of salt, pepper, and thyme.

3. Make the Cream Sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk to avoid lumps. Continue stirring until the sauce thickens (5–7 minutes). Add grated cheese and stir until melted. Season with salt, pepper, and a pinch of nutmeg or garlic powder if desired.