Potato-vegetable Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g jacket potato (s)
- 1 leek, sliced
- 1 onion (s), finely diced
- 150 g carrot (s), diced
- 1 bell pepper (s), cut into strips
- 1 small Can (s) tomato (s), cut into cubes
- Oregano, thyme, garlic, rosemary
- 250 ml milk (1.5% fat)
- 250 ml vegetable stock
- 2 tablespoon flour
- 200 g cheese (rated cheese, 30%)
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cut the jacket potatoes into slices. Brown the onion and leek in a non-stick pan. Add the carrots and diced tomatoes. Season to taste with the spices. Cook for a short time so that the vegetables still bite.
- Put half of the potato slices in a greased baking dish, season with rosemary. Spread the vegetables on top and cover with the remaining potatoes.
- Make a sweat out of the milk, the vegetable stock and the flour, season with the spices. Spread over the casserole and sprinkle with the grated cheese. Bake the casserole in the oven at 175 ° C for around 20 minutes.
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