I baked a delicious casserole with 600g broccoli, potatoes, and 500g mushrooms.

First, put the broccoli (clean fresh broccoli and cut into small florets, leave frozen broccoli frozen) in a casserole dish.

Now add the mushrooms (clean fresh broccoli and slice it; leave frozen broccoli frozen and sliced) to the casserole dish.

Next, peel the potatoes, cut them into small cubes, and add them to the mixture.

Then, combine the crème fraîche with the cream, cornstarch, salt, pepper, and about 1/3 of the cheese.

Add this mixture to the potato and vegetable mixture and combine everything.

Now sprinkle with the remaining cheese and bake uncovered at 160°C (325°F) with convection for approximately 80–90 minutes, or until golden brown.

Bake at 200°C (400°F) with conventional oven settings.