Potato and Beetroot Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 750 g beetroot
- 1 onion (s)
- 1 egg (s)
- 1 cup sour cream, approx. 200 g
- some milk, 1 cup sour cream
- salt and pepper
- 2 teaspoons curry powder
- 1 teaspoon cumin powder
- parsley
- 100 g Gouda cheese, rated
Print Recipe
Pin Recipe Instructions
- Pre-cook the potatoes and beetroot separately, allow to cool a little, peel and cut into slices.
- Cut the onion into rings.
- Put everything in layers in a greased baking dish. Sprinkle each layer with salt and pepper. Mix the sour cream with milk until creamy, whisk well with the spices, chopped parsley and egg and pour over. Finally sprinkle with cheese.
- Baking time: 30 minutes at 200 degrees top / bottom heat on the middle rack.
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