Vegetables

• 600g broccoli (fresh, cleaned and cut into small florets, or frozen (unthawed))
• 400g potatoes (peeled and cut into small cubes)
• 500g mushrooms (fresh and sliced, or frozen (thawed and sliced))

Cream Sauce & Cheese

• 250g crème fraîche
• 200ml heavy cream
• 2 tbsp cornstarch (approx. 30g)
• 2 tsp salt
• 1 tsp black pepper (freshly ground)
• 300g Gouda cheese (grated)

Step 1: Prepare the Vegetables

Place the prepared broccoli florets and sliced mushrooms directly into a large baking dish. Peel the potatoes, cut them into small, uniform cubes, and add them to the dish with the other vegetables.

Step 2: Mix the Cream Sauce

In a medium bowl, whisk together the crème fraîche, heavy cream, cornstarch, salt, black pepper, and approximately one-third of the grated Gouda cheese until smooth and well combined.

Step 3: Combine and Assemble

Pour the cream mixture over the vegetables in the baking dish. Toss everything together gently until all the vegetables are evenly coated with the sauce.

Step 4: Bake to Golden Perfection

Sprinkle the remaining grated Gouda cheese evenly over the top. Bake uncovered in a preheated oven at 160°C (convection) or 200°C (standard top/bottom heat) for about 80 to 90 minutes, until the potatoes are tender and the cheese top is beautifully golden brown.