Summary

Ingredients

• 1 kg kale, frozen
• 4 onion (s)
• 2 carrot (s)
• 500 g jacket potato (s), from the day before
• 2 tablespoon margarine
• 1 clove garlic
• Iodized salt, pepper and thyme
• 75 g cheese (Emmentaler) rated
• 2 egg (s)
• 200 g sour cream or sour cream
• 1 rusks, grated
• 1 tablespoon sesame seeds

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Instructions

1. Cut the onions into rings, slice the carrots and fry them together with the crushed garlic. Add the frozen kale, thaw while stirring and simmer for 10 minutes. Season well with the spices.
2. Grease a baking dish and line it with half of the sliced jacket potatoes. Put half of the vegetable mixture on top, the remaining potatoes on top and finish with the other half of the vegetable mixture. Mix a cream of the coarsely grated cheese, eggs and sour cream and pour over the casserole. Sprinkle the rusk crumbs and sesame seeds on top.
3. Bake the casserole in the middle of the oven at 200 ° C for 25-30 minutes until the egg mixture is firm and has a nice color (cover with aluminum foil if necessary).
4. Carrot salad and bread go well with it.