Mairübchen potato casserole with Appenzeller sauce

Name: Mairübchen potato casserole with Appenzeller sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Potatoes; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 1/2 l Milk; 2 TEASPOONS Organic vegetable broth (instant); 100 g Appenzeller (piece); 7-10 Tbsp salt and pepper; 1/2 bunch Parsley; 2 medium-sized carrots; 2 (approx. 500 g) large fairy tails; 4 TABLESPOONS Sunflower seeds

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Potatoes
2 TABLESPOONS Butter
2 TABLESPOONS Flour
1/2 l Milk
2 TEASPOONS Organic vegetable broth (instant)
100 g Appenzeller (piece)
7-10 Tbsp salt and pepper
1/2 bunch Parsley
2 medium-sized carrots
2 (approx. 500 g) large fairy tails
4 TABLESPOONS Sunflower seeds

Directions

1
Cover the potatoes and boil them in water for about 20 minutes. Drain, rinse with cold water and peel.
2
For the sauce, heat butter in a pot. Stir in flour and briefly sauté lightly. Deglaze with milk and bring to the boil while stirring. Stir in stock and simmer for about 5 minutes. Grate cheese. Melt half the cheese in the sauce.
3
Season to taste with salt and pepper. Wash parsley and shake dry. Pluck off leaves, chop them and stir into the sauce.
4
Preheat oven (electric cooker: 200°C/ circulating air: 175°C/ gas: level 3). Peel and wash carrots and Mairübchen. Cut carrots into slices and Mairübchen into cubes. Cut potatoes into pieces.
5
Put the potatoes, carrots and turnips in an ovenproof dish. Pour sauce over it and sprinkle with the rest of the cheese and sunflower seeds. Bake in a hot oven for about 30 minutes.