- 6-8 potatoes (golden yukon works best)
- 1 broccoli head
- 1 cauliflower head
- cheese (at will)
- red bell pepper (a bit)
- 3-4 eggs
- 2 tbsp mayo
- 2 tbsp sour cream
- 1 tsp apple cider vinegar (optional)
- a pinch of salt
- butter
- Boil the potatoes, approx 30-40min after boil on medium heat.
- Boil the eggs (in separate pot), approx 10min after boil. Once ready, transfer into basin of cold water.
- Cut the cauliflower and broccoli into smaller pieces and steam or boil for 5min, err on side of less. Strain and let sit.
- Mix the mayo and sour cream (electric mixer is better). This is the sauce.
- Coat a casserole pan with oil (I like olive).
- Cut the potatoes into circles and grate the eggs once they are both ready.
- Place half the potatoes as one layer in the pan, then a thin layer of sauce, then half the eggs, then another thin layer of sauce.
- Repeat the previous step twice more using up all the remaining potatoes and eggs. (Adjust as needed for a smaller portion or if using a different size pan.) Make sure that you have approx 1/3 of the sauce left at this point. If not, make more.
- Put the grated cheese and some butter on top.
- Sprinkle the top with the mix of broccoli, cauliflower, and diced red bell pepper. I like to put some more sauce on each bit of the broccoli and cauliflower, so that they soften and soak up the sauce while baking.
- Preheat the oven to approx 190 C. When ready, put in the prepared pan to bake for approx 40min. Bake approx 10-15min for extra crisp.
- Enjoy!
