Potato and bean casserole with feta cheese

Name: Potato and bean casserole with feta cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 250 g Beans; 250 g Tomatoes; 2 Onions; 2 TABLESPOONS Olive oil; 175 g Sheep's cheese; 1 collar Parsley; 150 g Fresh cream; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
250 g Beans
250 g Tomatoes
2 Onions
2 TABLESPOONS Olive oil
175 g Sheep's cheese
1 collar Parsley
150 g Fresh cream
7-10 Tbsp Pepper

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 15 minutes. In the meantime, clean, wash and chop the beans. Cook in boiling salted water for about 10 minutes.
2
Wash, clean and slice the tomatoes. Peel onion, cut into rings and fry in hot oil. Cut the feta cheese into cubes. Drain the potatoes and let them cool down a little. Drain beans as well and rinse with cold water.
3
Wash parsley, dab dry, chop and stir into the crème fraîche. Cut the potatoes into slices. Layer potatoes, tomatoes, beans and onions in a flat casserole dish. Season with salt and pepper.
4
Pour crème fraiche as a blob over the casserole. Sprinkle the sheep's cheese over it and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 20 minutes until golden brown.