Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Prepare the Vegetables:

Slice and chop all vegetables evenly.

Lightly steam potatoes and carrots for 5–7 minutes to soften slightly.

Make the Cream Sauce:

In a medium saucepan, melt butter over medium heat.

Stir in flour and cook for 1–2 minutes until bubbly.

Gradually whisk in milk, cooking until thickened.

Add salt, pepper, nutmeg, and ½ cup cheese. Stir until smooth.

Assemble the Casserole:

Layer half of the potatoes in the baking dish.

Spread half of the other vegetables on top.

Pour half of the cream sauce over the vegetables.

Repeat with remaining potatoes, vegetables, and sauce.

Add Topping:

Mix breadcrumbs, remaining cheese, and melted butter.

Sprinkle evenly over the casserole.

Bake:

Cover with foil and bake for 25 minutes.

Remove foil and bake an additional 15–20 minutes until golden and bubbly.

Serve:

Let the casserole rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Serving & Storage Tips