Cheesy Vegetable Casserole with Baked Potato

1. 1
   prep

   Preheat the oven and prep the baking dish.

   1.Preheat the oven to 180°C (350°F).

   2.Grease the baking dish lightly with 1 tsp oil.
2. 2
   other · ~3 min

   Blanch the cauliflower and carrots.

   1.Bring 2 cups of water to a boil in a saucepan.

   2.Add 1 pinch of salt, then add cauliflower florets and diced carrot.

   3.Boil for 3 minutes, then drain and rinse with cold water.

   TIPDon't overcook — the vegetables should stay slightly firm as they cook further in the oven.
3. 3
   saute · ~9 min

   Sauté the aromatics and vegetables.

   1.Melt butter in a saucepan over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 min).

   3.Add ginger-garlic paste and green chili. Sauté for 1 minute.

   4.Add chopped tomatoes and cook until soft and mushy (4-5 min).
4. 4
   saute · ~6 min

   Build the cheesy sauce.

   1.Sprinkle all-purpose flour over the tomato mixture and stir continuously for 2 minutes.

   2.Pour in warm milk gradually, whisking constantly to avoid lumps.

   3.Add salt, black pepper, red chili powder, and Italian seasoning.

   4.Simmer until the sauce thickens slightly (2-3 min), then stir in grated processed cheese.

   TIPWhisk the milk in slowly — adding it all at once can make the sauce lumpy.
5. 5
   mix · ~2 min

   Combine vegetables with the cheese sauce.

   1.In a large bowl, mix the blanched cauliflower, carrot, diced bell pepper, and green peas.

   2.Pour the cheese sauce over the vegetables and toss gently until everything is coated.
6. 6
   assemble · ~5 min

   Layer the casserole.

   1.Arrange a single layer of potato slices at the bottom of the greased baking dish.

   2.Spread the vegetable-cheese mixture evenly over the potatoes.

   3.Top with the remaining potato slices in an overlapping pattern.

   4.Sprinkle grated mozzarella cheese over the top.

   TIPSlice the potatoes as thin as possible so they cook through in the oven.
7. 7
   bake · ~35 min

   Bake the casserole.

   1.Cover the dish with aluminium foil and bake at 180°C (350°F) for 25 minutes.

   2.Remove the foil and bake for another 10 minutes until the top is golden and bubbly.

   3.Insert a knife through the center — it should slide through the potatoes easily.

   TIPUncovering at the end gives you that irresistible golden-brown cheese crust.
8. 8
   rest · ~5 min

   Rest before serving.

   Let the casserole rest for 5 minutes before slicing.

   TIPResting helps the layers set so the casserole holds its shape when served.

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