Vegetable and Cheese Casserole

Name: Vegetable and Cheese Casserole
Yield: 6
Ingredients: 5 medium-sized potatoes (650 g) cut into 0.5 cm thick slices; 4 small carrots, cut into fine slices; 2 small zucchinis with skin, cut into 0.5 cm thick slices; 1 egg; 1 yolk; 2 soup spoons of butter; 2 soup spoons of grated Parmesan cheese; 1/4 cup of milk; Salt and nutmeg to taste; 200 g of melted cheddar cheese, coarsely chopped

1
5 medium-sized potatoes (650 g) cut into 0.5 cm thick slices
2
4 small carrots, cut into fine slices
3
2 small zucchinis with skin, cut into 0.5 cm thick slices
4
1 egg
5
1 yolk
6
2 soup spoons of butter
7
2 soup spoons of grated Parmesan cheese
8
1/4 cup of milk
9
Salt and nutmeg to taste
10
200 g of melted cheddar cheese, coarsely chopped

Ingredients

1
5 medium-sized potatoes (650 g) cut into 0.5 cm thick slices
2
4 small carrots, cut into fine slices
3
2 small zucchinis with skin, cut into 0.5 cm thick slices
4
1 egg
5
1 yolk
6
2 soup spoons of butter
7
2 soup spoons of grated Parmesan cheese
8
1/4 cup of milk
9
Salt and nutmeg to taste
10
200 g of melted cheddar cheese, coarsely chopped

Directions

1
Place the potato, carrot, and zucchini in a large refractory dish
2
Cover with plastic wrap and microwave at high power for 12 minutes
3
Remove from oven and reserve the carrot and zucchini
4
Return the potato to the microwave for an additional 10 minutes at high power with the dish covered
5
Pass the still-warm potato through a food mill, then combine with the egg, yolk, butter, Parmesan cheese, and milk
6
Mix well
7
Season with salt and nutmeg
8
Grease a refractory dish of 24 cm in diameter and spread the mashed potato mixture, leveling it with the back of a spoon
9
Cover with half of the melted cheddar cheese and then with the carrot-zucchini mixture
10
Spread the remaining melted cheddar cheese on top and microwave at high power for 5 minutes covered with plastic wrap.