Creamy Potato and Cheese Casserole with Carrots and Cabbage

1.Preheat your oven to 375°F (190°C).

2.Grease a 9x13 inch baking dish with butter to prevent sticking.

3.In a large mixing bowl, combine the sliced potatoes, carrots, and shredded cabbage. Season with salt, pepper, garlic powder, onion powder, and dried thyme. Mix well to ensure the vegetables are evenly coated with the seasonings.

4.In another bowl, whisk together the milk and heavy cream until well combined.

5.Layer half of the potato and vegetable mixture in the bottom of the prepared baking dish. Pour half of the milk and cream mixture over the top, followed by half of the shredded cheese.

6.Repeat the layers with the remaining potato and vegetable mixture, the rest of the milk and cream mixture, and top with the remaining cheese.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

8.After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown, and the potatoes are tender when pierced with a fork.

9.Once done, remove from the oven and let it cool for a few minutes before serving.