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Gourmet casserole

Category:	Lunch
Sub-Category:	Vegetarian
Difficulty/Costs:	simple/low
Number of people:	10
Ingredients:	4kg potatoes 8 medium onions 1kg vegetable choice (mushrooms, broccoli, Brussels sprouts) 600g Comte (cheese) 200g flour 200g butter 1 litre of vegetable broth 2 litres of milk Broth Salt Pepper Sugar Balsamic Nutmeg Worcestershire Herbs of your choice, for example, marjoram

Preparation:

Cook and peel the potatoes already on the day before. Now cut the potatoes into slices and place them into a greased baking dish. Clean the vegetables of your choice and blanch them. Remove the broth and keep it for later. Cut the onions into slices and fry in oil until golden brown. Sprinkle some sugar over it and deglaze with balsamic. Season with salt and pepper. Add the vegetables and onions to the potatoes. Melt the butter in a pot for the béchamel sauce, stir in about 100g of flour and boil with milk. Then stir in the vegetable broth. Add granulated broth, then season with salt, pepper and nutmeg. Boil for about 15 minutes. Grate the cheese and add half of it to the sauce. Pour the sauce over the vegetables. Sprinkle again with cheese and bake at 180 ° C for about 40 minutes.