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- In a saucepan, melt 60g butter over low heat.
- Add flour and stir constantly for 1 minute until lightly golden.
- Slowly whisk in milk, stirring continuously.
- Add salt and nutmeg, cooking until thickened (about 5 minutes).
- Stir in half of the grated cheese, mixing until melted.
4. Assemble the Casserole
- Preheat oven to 180°C (350°F).
- In a baking dish, layer half of the sautéed vegetables.
- Place sliced boiled eggs on top.
- Cover with remaining vegetables.
- Pour the béchamel sauce evenly over everything.
- Sprinkle with the remaining grated cheese.
5. Bake the Casserole
- Bake for 30 minutes at 180°C (350°F) until golden brown.
6. Prepare the Yogurt Dressing
- In a bowl, mix yogurt, mayonnaise, spring onions, and pickled cucumber.
7. Serve
- Let the casserole cool for 5 minutes, then serve with a spoonful of the yogurt dressing.
- Enjoy warm!
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