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Vegetable Layered Casserole with Cheddar Cheese Sauce finished dish

Vegetable Layered Casserole with Cheddar Cheese Sauce

Recipe card for Vegetable Layered Casserole with Cheddar Cheese Sauce.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • Egg-Yogurt Batter: 3 large eggs
  • 1 tsp salt
  • 2 Tbsp plain yogurt
  • 70 g (2.5 oz) all-purpose flour

Method
 

Preparation
  1. Egg-Yogurt Batter: 3 large eggs
  2. 1 tsp salt
  3. 2 Tbsp plain yogurt
  4. 70 g (2.5 oz) all-purpose flour
  5. Potato Layer: 500 g (17.5 oz) potatoes, peeled and diced
  6. Water, to cover
  7. 1 Tbsp salt (for boiling)
  8. 2 Tbsp olive oil, for frying
  9. 2 cloves garlic, minced
  10. 1 small onion, thinly sliced
  11. 1 medium carrot, grated
  12. 1 tsp sweet paprika
  13. Salt and pepper, to taste
  14. Vegetable Layers: 1 stalk spring onion, thinly sliced
  15. 2 medium tomatoes, thinly sliced
  16. 1 zucchini, thinly sliced
  17. 200 g broccoli florets
  18. Salt, pepper, and 1 tsp Herbs de Provence for seasoning each layer
  19. Cheddar Cheese Sauce: 500 ml (17.5 oz) whole milk
  20. 1 bay leaf
  21. 2 whole cloves
  22. 1 Tbsp dried onion flakes (or ¼ small onion, sliced)
  23. 50 g (1.5 oz) butter
  24. 50 g (1.5 oz) all-purpose flour
  25. ½ tsp ground nutmeg
  26. 80 g (3 oz) sharp Cheddar cheese, grated
  27. Salt and white pepper, to taste
  28. Finishing Touches: 100 g (3.5 oz) shredded pizza mozzarella
  29. 150 g (5 oz) fresh mozzarella, sliced
  30. Optional garnish: chopped fresh dill or parsley

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