Summary

Ingredients

• 350 g potato (s)
• 1 teaspoon vegetable stock
• 1 teaspoon salt
• 200 g kohlrabi, with stems and leaves
• 320 g sausae
• 50 g cheese, Leerdamer 48%, in one piece
• Fat, for the pan
• Fat, for the baking dish
• Salt, from the mill
• Pepper from the grinder
• Nutmeg, fresh, grated

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Instructions

1. Peel, slice and dice the potatoes.
2. Cook in boiling water, seasoned with salt and vegetable stock, until cooked
3. After about 7 minutes, add the peeled, diced kohlrabi with chopped stems and leaves and cook for another 7 minutes.
4. Then turn off the heat, pull the pot off the hob, collect the broth (is a great base for the next soup), leave the potatoes and kohlrabi in the pot, season to your own taste and put the lid on.
5. While the potatoes and kohlrabi are cooking, brown the sausage on both sides in a pan with fat over medium heat.
6. Turn off the heat, place the sausage on a plate and cut into bite-sized pieces. Add to the potatoes and kohlrabi in the pot, stir well and pour everything into a greased casserole dish.
7. Rub the Leerdamer (or other cheese) over it.
8. Bake in the preheated oven at 200 degrees top / bottom heat on the middle rack for about 15 minutes.
9. Fast, easy and delicious!
10. If you would like sauce to go with it, stir 1 triangle of cheese spread of your choice in 1/4 liter of the potato / kohlrabi cooking water. Stir until there are no more lumps and the sauce is thick.
11. The casserole tastes just as good when warmed up in the microwave the next day.