Colourful casserole with cheese crust

Name: Colourful casserole with cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 400 g Carrots; 375 g Leeks (leek); 1/2 (approx. 500 g) Savoy cabbage; 2 medium-sized onions; 2 TABLESPOONS Oil; 3 TSP Vegetable broth; 150 g ripened cream; 2 Eggs; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Grease; 200 g Gouda cheese; 1 TABLESPOON chopped almonds

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
400 g Carrots
375 g Leeks (leek)
1/2 (approx. 500 g) Savoy cabbage
2 medium-sized onions
2 TABLESPOONS Oil
3 TSP Vegetable broth
150 g ripened cream
2 Eggs
7-10 Tbsp salt, white pepper
7-10 Tbsp Grease
200 g Gouda cheese
1 TABLESPOON chopped almonds

Directions

1
Peel, wash and chop the potatoes. Clean or peel and wash the vegetables. Cut carrots into slices, leek into rings, savoy cabbage into strips. Peel and dice onions
2
Heat the oil. Brown the onions and potatoes in it. Deglaze with 3/8 l water and bring to the boil. Stir in stock. Cover and cook for about 15 minutes.
3
Add carrots, savoy cabbage and leek after 5 minutes. Drain vegetables, collect 1/4 l vegetable stock
4
Mix cream, eggs and vegetable stock, season. Put the vegetables in a greased, fireproof dish. Pour sauce over them. Grate cheese. Sprinkle over the casserole with the almonds. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 30 minutes
5
Drink: cold beer