Potato Casserole with Vegetables Under a Cheese Crust

This casserole uses mashed potatoes, blanched cabbage, and carrots. The dish is baked under a cheese crust.

Servings: 4

Ingredients

Potatoes (peeled and cut) – 450 g
Milk – 2 tbsp
Butter – 50 g
White cabbage (shredded) – 2 1/2 cups
Carrots (sliced into thin slices) – 1 1/2 cups
Medium-sized onions (finely chopped) – 1 pc.
Cheddar cheese (shredded on a grater) – 1/2 cup
Salt and black pepper to taste

Directions

Boil the potatoes in lightly salted water until soft, for about 10 minutes. Drain the potatoes and place in a large bowl. Mash the potatoes into a puree-like state, add milk, half the butter, salt, and pepper to taste, mix well.
Blanch cabbage and carrots in lightly salted water for about 5 minutes. Throw in a colander, let the water drain. Transfer the cabbage to a bowl of mashed potatoes.
Heat the remaining butter in a large skillet, add the onions, and fry, stirring occasionally, until soft and golden brown. Turn on the oven to preheat to 190 degrees.
Put a layer of potato mixture in a heat-resistant oiled dish, sprinkle with some of the fried onions, and put a small number of carrots on top, repeat the layers, ending with mashed potatoes.
Sprinkle the contents of the form with crushed cheese and place in a preheated oven, cook for about 45 minutes, until the top is golden brown. Serve the casserole hot.

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