Potato and Carrot Casserole

The casserole for this recipe is made from simple and affordable vegetables – potatoes, carrots, and onions. Also, add some garlic and hard cheese. You will not spend a lot of time and effort! The process is simple and straightforward, even a beginner can handle it!)

Servings: 25 minutes

Ingredients

To lubricate the mold:

Butter – 20 g
Bread crumbs – 1 tablespoon

Directions

Peel the onion and cut into thin half-rings. Peel, rinse, and dry the potatoes. Grate the carrots and potatoes on a Korean carrot grater.
Melt the butter in a skillet. Peel the garlic, chop finely and place in the pan. Fry the garlic for 30-40 seconds.
Add potatoes, onions, and carrots and stir. Saute the vegetables for 3-4 minutes over medium heat, stirring occasionally until they soften slightly. Add salt and ground pepper.
Grease a baking dish with butter and sprinkle with breadcrumbs. (My shape is 18 cm on the inside edge.)
Put the vegetables in a mold, tamp them more tightly and send them to an oven preheated to 180 degrees for 45-50 minutes.
After the time has elapsed, grate the cheese on a coarse grater, sprinkle on the casserole. Return the mold to the oven for 1-2 minutes, until the cheese melts.
The potato and carrot casserole is ready. Cut the casserole into portions, arrange on plates and serve immediately.

Bon Appetit!

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