Creamy Potato and Veggie Casserole
Serves 12
20 mins prep
20 mins cook
40 mins total
This easy veggie casserole is satisfying, creamy, delicious and full of healthy ingredients. It makes the perfect vegan side or main dish!
Creamy sauce:
topping:
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Preheat oven to 400°F/200°C
Cut cauliflower into large pieces. Boil in a pot of water over high heat until very soft. Drain.
Meanwhile, thinly slice potatoes, chard, mushrooms and onion. I use a mandoline slicer to get a nice thin slice, I slice the chard into shreds with a knife. Set aside.
Once cauliflower is done, make the sauce by placing all ingredients into a blender. Blend until sauce is thick and creamy.
Layer your casserole in a 9 x 12 baking dish as follows, it may look too tall but it will shrink when baked:
about ¾ to 1 cup sauce on bottom of pan (depending on how saucy you like it)
1/3 of the potato slices
½ of the mushrooms
½ of the onions
½ of the chard
another ¾ to 1 cup sauce (depending on how saucy you like it)
1/3 of the potato slices
other ½ of the mushrooms
other ½ of the onions
other ½ of the chard
another ¾ to 1 cup sauce (depending on how saucy you like it)
last 1/3 of the potatoes
top with another ¾ to 1 cup sauce (depending on how saucy you like it)
sprinkle with parmesan of choice
Cover with foil and bake at 400°F (200°C) for 35 minutes. Remove foil and bake another 15-20 minutes or until browning on top. Allow to cool and set before cutting and serving.
