Potato casserole with vegetables in the oven
Description
1. Peel the potatoes and cut them into medium pieces. Place them into boiling salted water and cook for about 10 minutes. Then drain the water. 2. Wash the sweet pepper, remove the stem and seeds, and cut into small cubes or strips. 3. Wash the zucchini and eggplant, then slice them. 4. Place the vegetables (except potatoes) into a deep bowl, add corn, season lightly with salt, and sprinkle with spices. 5. Generously grease a heatproof baking dish with vegetable oil and place half of the potatoes at the bottom. If desired, mashed potatoes can be used instead in this recipe for potato casserole with vegetables baked in the oven. 6. Spread the vegetables evenly over the potatoes. 7. Peel a clove of garlic and pass it through a garlic press. Add it to the broth, in which cornstarch has been previously dissolved. 8. Pour the sauce over the vegetables. 9. Top with the remaining half of the potatoes. 10. Sprinkle with breadcrumbs. If desired, you can also add a handful of chopped nuts. 11. Place small pieces of butter evenly over the top. 12. Place the dish into a preheated oven at 200°C (390°F) and bake until fully cooked. 13. That's the whole secret.