Peel the potatoes, cut (or slice) into approx. 5mm thick slices. Peel and finely chop the onions. Peel the carrots and cut (or slice) into approx. 5mm thick slices.
Wash the mushrooms, cut off the stalk and cut into slices. Wash the savoy cabbage, quarter it, remove the stalk and any brown leaves. Cut (or slice) the savoy cabbage into strips.
Put water in a saucepan with the potatoes without salt. After the water starts to boil, cook the potatoes for another 5-6 minutes. Drain the water (you can also collect it for the savoy cabbage). Cook the cabbage strips for approx. 6-7 minutes. Pour off the water.
Now mix the mince well with the onions, 1 egg, salt, pepper and 2-3 tablespoons of water. To taste. Small dumplings are formed from the mince and sautéed.
Spread a pan (preferably a baking dish) with 10g butter, layer the potato slices, savoy cabbage, mushrooms, carrot slices and meatballs alternately. Cover with savoy cabbage last.
Preheat the oven to 180 ° C.
Melt 30g butter, stir in the flour, sweat, fill up with milk and stock, bring to the boil. Add the cheese and let it melt. Season with salt, caraway seeds, pepper and nutmeg and cook for 5 minutes. Beat 3 eggs, whisk and stir into the no longer boiling sauce, season to taste. Pour the sauce evenly over the casserole and let it soak in.
Roast breadcrumbs in the remaining butter and sprinkle over the casserole. Now put the form in the preheated oven and bake for about 40-50 minutes.
Annotation:
You can also sprinkle cheese over it instead of the breadcrumbs. You can also pour the sauce between the layers. It is then distributed better (personal experience).
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