Crispy fries, creamy potato soup, stuffed potatoes, etc. – potatoes are one of the most popular foods among Germans and you can do a lot with them in the kitchen. Especially when we want to quickly prepare something delicious for dinner, potato dishes are a real blessing. We don't know about you, but we hate spending hours at the stove after a long day at work. And what do we do on these days? We let the oven do all the work for us and treat ourselves to a super delicious vegetable casserole with potatoes. Baked with feta, with minced meat, vegan or from the Thermomix - our casserole recipes are ready in no time and suit every taste! So read on and get to the oven!
Our best recipes forstuffed potatoesyou already know. However, if you're craving something creamy and delicious, then you'll definitely want to keep this recipe for Vegetable Casserole with Potatoes and Feta in mind! The recipe is super variable and you can use different vegetables depending on the season.
Ingredients for 4-6 servings:
- 1kg potatoes, cut into thin slices
- 800 grams of broccoli, divided into florets
- 1 medium onion, thinly sliced
- 2 cloves of garlic, finely chopped
- 200 ml vegetable broth
- 100 ml Sahne
- 1 tbsp Italian herbs
- 200 grams of feta
- 150 grams of mozzarella, grated
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees and lightly coat a baking dish with olive oil.
- To make the sauce, whisk together the vegetable broth, cream, onions, garlic and spices in a small bowl.
- Mix the potatoes and broccoli in the casserole dish and pour the sauce over them.
- Sprinkle with feta and mozzarella and simmer for about 40-45 minutes. If the top gets too dark quickly, you can cover the baking dish with baking paper or aluminum foil.
- Allow to cool slightly and voilà – your creamy vegetable casserole with potatoes and feta is ready!
Vegetable casserole with minced meat and potatoes
Whether as lunch for the office ora quick dinnerduring the week - this vegetable casserole with minced meat and potatoes always tastes wonderful and is ideal as meal prep.
Ingredients for 4-6 servings:
- 300 grams of potatoes
- 200 grams carrots, sliced
- 200 grams of zucchini, sliced
- 400 grams of diced canned tomatoes
- 1 medium onion, chopped finely
- 500 grams of ground beef
- 200 ml vegetable broth
- 250 Gramm Crème fraîche oder Sahne
- 200 grams of mozzarella, grated
- Salt and pepper
Preparation:
- Cook potatoes in boiling salted water for about 20 minutes.
- Heat some olive oil in a large pan over medium heat and sauté the onions for 3-4 minutes.
- Add the minced meat and fry for 6-7 minutes, stirring constantly.
- Deglaze with diced tomatoes and cream and simmer for about 10 minutes.
- Preheat oven to 180 degrees.
- Layer potatoes, carrots, zucchini and minced meat mixture in the baking dish.
- Sprinkle with mozzarella and bake for about 30 minutes.
- Serve the vegetable casserole with minced meat and potatoes with salad and enjoy!
Colorful vegetable casserole with potatoes and cheese gratin
Vegetables taste bland and boring? But we see it differently and if you don't believe us, then you should try this colorful vegetable casserole with potatoes and cheese today!
Ingredients for 4-6 servings:
- 600 grams of potatoes, waxy
- 250 grams red pepper, diced
- 200 grams carrots, cut into thin slices
- 300 grams broccoli, divided into florets
- 150 grams zucchini, diced
- 300 grams of kohlrabi, diced
- 300 ml milk
- 50 ml Sahne
- 30 Gramm Butter
- 30 grams of flour
- 150 grams Emmental cheese, grated
- 50 grams of Parmesan, grated
- Salt and pepper
Preparation:
- Dice the potatoes small and cook in boiling water for about 10-13 minutes.
- Preheat the oven to 180 degrees and lightly grease a baking dish with butter.
- Put the vegetables in the casserole dish, season with salt and pepper and mix.
- To make the béchamel sauce, heat the butter in a small saucepan and fold in the flour.
- Add milk and fold in cream while stirring constantly.
- Simmer for 3-4 minutes, stirring, until the sauce has thickened slightly.
- Add parmesan and mix well.
- Pour the sauce over the vegetables and then sprinkle with Emmental cheese.
- Bake the colorful vegetable casserole with potatoes for about 35-40 minutes and let it cool.
- Enjoy!
Recipes for potato casserole with feta in Mediterranean and Greek stylecan be found here!
Vegan potato casserole with broccoli in cream sauce
Creamy sauce, crispy potatoes and really tasty - this vegan vegetable casserole with potatoes and broccoli is perfect for an uncomplicated vegan dinner for the whole family!
Ingredients:
- 600 grams of potatoes, waxy
- 500 grams broccoli, divided into florets
- 50 grams of vegan mozzarella
- Salt and pepper
Vegan cream sauce:
- 40 grams of vegan butter
- 500 grams of vegan cream
- 35 grams of flour
- 2 cloves of garlic, finely chopped
- 100 ml vegetable broth
- 40 grams of yeast flakes
- 1 TL Rosmarin
- Salt and pepper
- 150 grams of vegan grated cheese
Preparation:
- Cook potatoes in boiling salted water for about 10 minutes.
- Add the broccoli shortly before the end and cook for 2 minutes.
- Drain vegetables and let them drain.
- Preheat the oven to 190 degrees and grease a baking dish with vegan butter.
- For the sauce, melt the vegan butter in a saucepan over medium heat and fry the garlic and rosemary for 1 minute.
- Add the flour and sauté while stirring for 1-2 minutes.
- Gradually stir in the vegetable broth, stirring constantly.
- Add vegan cream and yeast flakes to the pot and season with salt and pepper.
- Stir well and simmer for 5-7 minutes until the sauce has thickened slightly.
- Place the potatoes and broccoli in the casserole dish and pour the sauce over them.
- Sprinkle with the vegan cheese and bake for about 25-30 minutes.
- Allow to cool slightly and your vegan vegetable casserole with potatoes is ready.
Simple potato casserole from the Thermomix
If you want, you can prepare the vegetable casserole with potatoes in the Thermomix! With only 420 calories per serving, this recipe makes for a light and healthy lunch or dinner.
Ingredients for 4 servings:
- 800 grams of potatoes
- 1 large onion
- 300 grams broccoli, divided into florets
- 200 grams carrots, sliced
- 300 grams of pointed cabbage, cut into pieces
- 350 ml milk
- 50 Gramm Butter
- 400 ml water
- 1 teaspoon paprika powder
- 60 Gramm Gouda
- Salt and pepper
Preparation:
- Put the Gouda in the mixing bowl and chop for 6 seconds/speed 8, pour into a bowl.
- Add broccoli and carrots to the Varoma.
- Place the pointed cabbage in the mixing bowl, chop for 4 seconds/speed setting 5 and place in the Varoma.
- Add water and salt to the mixing bowl, place the potatoes in the cooking basket and cook for 25 minutes/Varoma/level 1.
- After 10 minutes, put the Varoma on and cook the vegetables.
- Preheat the oven to 180 degrees and spread the butter on a baking dish.
- Set Varoma aside and remove the cooking basket with the spatula.
- Empty the mixing bowl and collect the liquid.
- Place the onions in the mixing bowl and chop for 5 seconds/speed setting 5, pushing down with the spatula.
- Add butter and sauté for 3 minutes/120 degrees/speed 1.
- Add flour and sauté 3 mins/100 degrees/speed 1.
- Add the milk, cooking liquid, paprika powder and salt and mix for 5 seconds/speed 5. Then cook for 5 minutes/100 degrees/speed 3 and then puree for 10 seconds/speed 10.
- Cut the potatoes into slices and layer them in the casserole dish with the carrots, pointed cabbage and broccoli.
- Pour the sauce over it and sprinkle with the cheese.
- Bake for about 30-35 minutes until golden brown and let cool slightly.
- Enjoy!
