Beetroot Casserole with Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 large potatoes
- 1 glass beetroot (approx. 400 g), drained
- 1 small onion (s)
- 1 cup sour cream
- 150 g cheese, hearty (e.. Limburer or Camembert)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C fan-assisted. Peel the potatoes and cut into small cubes. Then cook in a microwave-safe container for 5 minutes at 700 watts.
- In the meantime, peel the onion and cut into small cubes. Drain and chop the beetroot. I do all of this in the Quick Chef - other manufacturers certainly have a suitable device Then stir in the beaker of sour cream and season with plenty of salt and pepper.
- Put the potato cubes in a baking dish (with a lid if possible so that the potatoes can cook), spread the beetroot and cream mixture on top and cover everything with sliced cheese (if you don`t like it that hearty, take camembert). Cover everything first, then cook uncovered for 15 minutes at a time.
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