Bean casserole with cheese sauce

Name: Bean casserole with cheese sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g waxy potatoes; 500 g green beans; some stem(s) Savory; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 big onion; 400 g tripped chop of Kasseler; 1 TABLESPOON Oil; 200 g Whipped cream; 2 TEASPOONS Vegetable broth; 100-150 g grated; 7-10 Tbsp Appenzeller or Emmental; 3 TABLESPOONS sauce thickener; 1 Meat tomato; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g waxy potatoes
500 g green beans
some stem(s) Savory
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 big onion
400 g tripped chop of Kasseler
1 TABLESPOON Oil
200 g Whipped cream
2 TEASPOONS Vegetable broth
100-150 g grated
7-10 Tbsp Appenzeller or Emmental
3 TABLESPOONS sauce thickener
1 Meat tomato
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool. Clean, wash and halve the beans. Wash the savory and bind together. Cook with the beans in boiling salted water for about 15 minutes. Drain and quench. Remove savory
2
Peel onion, chop coarsely. Wash, dry and chop the cured pork loin. Fry them all around in hot oil in a pot. Season with pepper, take out. Sauté onion in frying fat. Add cream, approx. 1/4 l water and stock and bring to the boil. Melt 2/3 cheese in the sauce. Season to taste with pepper, nutmeg, salt if necessary, thicken
3
Wash and coarsely chop the tomato. Cut the potatoes into slices. Layer prepared ingredients and sauce alternately in a large greased casserole dish (approx. 35 cm long). Sprinkle with the rest of the cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes
4
Drink: cold beer