1 bay leaf
2 whole cloves
1 Tbsp dried onion flakes (or ¼ small onion, sliced)
50 g (1.5 oz) butter
50 g (1.5 oz) all-purpose flour
½ tsp ground nutmeg
80 g (3 oz) sharp Cheddar cheese, grated
Salt and white pepper, to taste
Finishing Touches:
100 g (3.5 oz) shredded pizza mozzarella
150 g (5 oz) fresh mozzarella, sliced
Optional garnish: chopped fresh dill or parsley
WANT TO SAVE THIS RECIPE?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
Website
Your Email…
Subscribe
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Step-by-Step Cooking Directions
Prepare the Egg-Yogurt Batter:
In a bowl, whisk 3 eggs with 1 tsp salt until frothy. Stir in 2 Tbsp yogurt and 70 g flour just until smooth. Set aside—this batter will add lightness to the casserole’s center.
Cook the Potatoes:
In a pot, cover the diced potatoes with cold water, add 1 Tbsp salt, and bring to a gentle boil. Simmer until just tender (25–30 minutes). Drain well.
Sauté Potato Mixture:
In a large skillet, heat 2 Tbsp olive oil over medium heat. Add minced garlic and sliced onion; fry until translucent (2 minutes). Stir in grated carrot and paprika; cook 1 minute. Add the boiled potatoes, season with salt and pepper, and fry—stirring gently—until edges turn golden (5–7 minutes). Remove from heat.
Wilt Spring Onion & Tomatoes:
In the same skillet (wipe out if needed), layer the spring onion and tomato slices. Season lightly with salt, pepper, and Herbs de Provence. Cook over medium heat just until the onion softens (2 minutes). Remove and reserve.
Blanch Zucchini & Broccoli:
Bring a pot of salted water to a boil. Blanch zucchini slices 1 minute, then broccoli florets 2 minutes. Drain and pat dry; season with salt and pepper.
Infuse the Milk & Make Roux:
In a saucepan, combine 500 ml milk with bay leaf, cloves, and dried onion flakes. Heat until just below boiling, then remove from heat and steep for 10 minutes. Strain out solids, return liquid to saucepan, and keep warm.
In a separate pan, melt 50 g butter over low heat. Whisk in 50 g flour to form a smooth roux and cook 1 minute to remove raw taste. Gradually whisk in the infused milk over medium heat until sauce thickens and coats the back of a spoon (5–7 minutes). Stir in nutmeg and 80 g grated Cheddar; season with salt and white pepper. Remove from heat.
Assemble the Casserole:
Preheat oven to 180 °C (350 °F). In a 24 × 24 cm baking dish, layer as follows:
Layer 1: Sautéed potato mixture, spread evenly.
Layer 2: Egg-yogurt batter, gently poured to fill spaces.
Layer 3: Wilted tomato & spring onion slices.
Layer 4: Blanched zucchini and broccoli.
Layer 5: Shredded pizza mozzarella and sliced fresh mozzarella.
Layer 6: Poured Cheddar cheese sauce to cover.
Bake:
Cover loosely with foil and bake 20 minutes. Remove foil, sprinkle with extra mozzarella if desired, and bake an additional 20 minutes until the top is golden and bubbling.
Rest & Serve:
Allow the gratin to stand 5 minutes before slicing. Garnish with chopped fresh dill or parsley and serve warm.
Nutritional Information
(Per serving; 6 servings)
Calories: 450 kcal
Protein: 18 g
Carbohydrates: 38 g
Dietary Fiber: 5 g
Sugars: 6 g
Fat: 24 g
Saturated Fat: 13 g
Sodium: 680 mg
Please Head On keep on Reading (>)
