Light Potato Casserole

Summary

Ingredients

• 500 g potato (s)
• 3 carrot (s)
• 2 kohlrabi
• 4 small egg (s)
• 0.38 liters milk, low-fat
• liter ⅛ vegetable stock
• salt and pepper
• Nutmeg, grated
• 2 spring onion (s)
• Fat for the shape

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Instructions

1. Peel the potatoes, carrots and kohlrabi and cut into thin slices.
2. Mix the eggs, milk and broth together. Season well with salt, pepper and nutmeg.
3. Grease a large baking dish and layer the vegetable slices in it. Pour the egg milk over it.
4. Bake the casserole in a preheated oven (electric stove: 200 ° C, convection: 175 ° C) for about 40-45 minutes.
5. In the meantime, clean the spring onions and cut into rings. Take the casserole out of the oven and sprinkle with the spring onion rings. Serve hot.
6. Iceberg lettuce in cream sauce tastes good with it.
7. Tip: The casserole is also delicious with turnip slices.