For the vegetable casserole, peel potatoes and cut into slices about 1/2 cm thick. Then boil in salted water until firm to the bite.
In a baking dish, first sneak potatoes and then a layer of vegetables and repeat the whole process. Mix the yogurt with the egg, stir in grated cheese and season with salt, pepper and nutmeg.
Pour the sauce over the vegetables and bake in the vegetable casserole oven at 180°C hot air for about 40 minutes.
Preparation Tip:
The vegetable casserole goes well with a green salad.
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