Potato and Vegetable Casserole with Cream Sauce

1. Boil potatoes: Pre-cook the potato slices in salted water, then drain and set aside.
2. Sauté vegetables: Sauté zucchini, bell peppers, and onion in a pan until lightly browned. Season with salt, pepper, and paprika.
3. Prepare cream sauce: Heat cream and vegetable broth in a saucepan, stir in flour, and bring to a boil briefly until the sauce thickens. Season with salt and pepper to taste.
4. Layer the casserole: Grease a casserole dish and alternate layers of potatoes, roasted vegetables, and cream sauce. Sprinkle with grated cheese.
5. Bake: Bake the casserole in a preheated oven at 180°C for about 30-35 minutes until golden brown.