Light Potato Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, carrots and kohlrabi and cut into thin slices.
- Mix the eggs, milk and broth together. Season well with salt, pepper and nutmeg.
- Grease a large baking dish and layer the vegetable slices in it. Pour the egg milk over it.
- Bake the casserole in a preheated oven (electric stove: 200 ° C, convection: 175 ° C) for about 40-45 minutes.
- 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.
- Iceberg lettuce in cream sauce tastes good with it.
- Tip: The casserole is also delicious with turnip slices.
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