Colorful potato casserole

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook them in boiling salted water for about 15 minutes, drain, rinse cold and peel. In the meantime, clean and wash the cauliflower and cut it into small florets. Clean, peel and slice the carrots. Clean and wash spring onions and cut them into pieces. Cook the cauliflower in boiling salted water for about 10 minutes.

2. 2

   Add the carrots and spring onions about 5 minutes before the end of the cooking time and cook. Drain the vegetables on a sieve, collecting the cooking water and measuring 1/4 litre. Cut the potatoes into quarters and fill them with the vegetables into a greased casserole dish. For the sauce, heat the fat in a saucepan. Dust with flour and sauté. Deglaze with cooking water and milk while stirring and bring to the boil. Add mustard and stir in. Grate cheese. Add half to the sauce and let it melt in it. Season to taste with salt, pepper and nutmeg.

3. 3

   Add mustard and stir in. Grate cheese. Add half to the sauce and let it melt in it. Season to taste with salt, pepper and nutmeg. Pour the sauce over the casserole and sprinkle with the remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Serve garnished with chervil as desired

Nutrition Facts

KCAL
460 kcal

CARBS
40 g

FATS
24 g

PROTEINS
27 g