Summary

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

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Instructions

1. 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.
2. 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.
3. 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.