This is the time of year, my friends, when I start to crave different kinds of food.  The wonderful, starchy, gooey cheesey stuff that is this kind of casserole. 
Really, honestly, it's just glorified scalloped potato... no jokes.  Just throw some sauteed veggies in the bottom of the baking dish and bake away.  What I wanted though was a kind of potato topped pie.  Kind of like a Shepherd's Pie but with veggies and cheesey bechamel sauce.  Well, what I got was kinda different than that and, truth be told, it looks like crap in the photo's.  You gotta trust me on this one though.  It was good. 
First thing that I could've done to take a better picture was not be in a hurry. 
Second, wait until there was better light - like maybe in April.
Thirdly, waited for about 15 minutes until the casserole had cooled a bit and wasn't so runny (this kind of lines up with No. 1 I realize)
So, Yeah, Whatever.


I had this awesome broccoli and zucchini that had just arrived in the food box.  I had these gorgeous potatoes waiting for good use (p.s. kid #2 eats potato!).  So my grand ideas for vegetable pot pie with potato topping turned into scalloped potatoes with broccoli and zucchini on the bottom.  Not nearly as sexy sounding with crap on the bottom. 


So, even though the pictures aren't that great and even though it sounds like crap when I describe it, it really was good after all. 
Moral of this story:
Not everything that looks good tastes good.
Not everything that looks bad tastes bad.
Not everything that sounds like crap tastes like crap.


Potato and Broccoli Casserole (mine... my own... my precious)
serves 6 as a side

5 med potato, sliced med. thick
1 med/lg head of broccoli, cut into florets
1 small onion, sliced thin
1 med zucchini, sliced thick
1 1/2 cup button mushrooms, halved

Preheat oven to 350 degrees F.
In a lg pot of salted water, boil the sliced potatoes for about 7 min.  Remove from heat and drain.
In a lg pan (or the baking dish you will use if it's also stove top capable ;-) saute the onion,broccoli, zucchini and mushrooms until the broccoli is bright green and the zucchini is looking a little wilted.  Set aside

Bechamel:

6 tbsp butter (1/3 c)
6 tbsp flour
3 3/4 c milk, warmed
1 tbsp mustard powder
1 tsp nutmeg
2 tsp salt
2 cups cheddar (the sharper/older the better)

In a med pan, melt the butter.  Once melted add in the flour.  Mix together until it's well incorporated and might be a little pasty.
Slowly, add in the warmed milk.  Whisk continuously.
Once the milk is all in.  Keep it on med/low heat and whisk until it begins to thicken up - this should take about 5 minutes or so.
Add in the mustard powder, nutmeg and salt.  Mix well
Add in the cheese and allow it to melt fully.

Casserole:

In a lg baking dish, place the sauteed veggies on the bottom.  Top with half of the bechamel sauce.  Top with the sliced potato.  On top of that pour the rest of the bechamel.  On the very top add some sliced mozzarella or grated parmesan cheese.

Bake for 25 min.  Once out of the oven wait for about 10 - 15 min before serving, otherwise your pics will look like mine - sauce going in all directions!!