This Vegetable Layered Casserole is a satisfying fusion of tender potatoes, vibrant summer vegetables, and a silky cheddar cheese sauce—all bound together by an airy egg-yogurt batter. Each layer brings its own flavor: sautéed potatoes and garlic provide a hearty base; zucchini, spring onions, tomatoes, broccoli, and carrots add freshness and color; and a fragrant, spiced milk infusion forms the backbone of a creamy sauce enriched with nutmeg and sharp cheddar. Baked until golden and bubbling, this casserole is an impressive yet approachable centerpiece for family dinners, potlucks, or weeknight meals when you want something both nourishing and comforting.

Cooking Time
Preparation: 35 minutes (vegetable prep, batter, and sauce)

Stovetop Cooking: 20 minutes (potatoes and vegetables; heating milk infusion)

Assembly & Baking: 40 minutes at 180 °C (350 °F)

Total Time: Approximately 1 hour 35 minutes

Ingredients
Egg-Yogurt Batter:

3 large eggs

1 tsp salt

2 Tbsp plain yogurt

70 g (2.5 oz) all-purpose flour

Potato Layer:

500 g (17.5 oz) potatoes, peeled and diced

Water, to cover

1 Tbsp salt (for boiling)

2 Tbsp olive oil, for frying

2 cloves garlic, minced

1 small onion, thinly sliced

1 medium carrot, grated

1 tsp sweet paprika

Salt and pepper, to taste

Vegetable Layers:

1 stalk spring onion, thinly sliced

2 medium tomatoes, thinly sliced

1 zucchini, thinly sliced

200 g broccoli florets

Salt, pepper, and 1 tsp Herbs de Provence for seasoning each layer

Cheddar Cheese Sauce:

500 ml (17.5 oz) whole milk

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