Potato and carrot casserole

Name: Potato and carrot casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Potatoes; 400 g Carrots; 7-10 Tbsp Salt; 200 g frozen peas; 30 g Butter or margarine; 30 g Flour; 1/8 l Milk; 7-10 Tbsp white pepper; 50 g medieval Gouda cheese; 6 discs Bacon; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Potatoes
400 g Carrots
7-10 Tbsp Salt
200 g frozen peas
30 g Butter or margarine
30 g Flour
1/8 l Milk
7-10 Tbsp white pepper
50 g medieval Gouda cheese
6 discs Bacon
7-10 Tbsp Grease

Directions

1
Peel, wash and slice the potatoes and carrots. Cook the potatoes and carrots in boiling salted water for 15 minutes. Add peas to the potatoes 2 minutes before the end of the cooking time.
2
Pour the vegetables onto a sieve, collect the vegetable water. Melt the fat in a pot. Sweat flour in it. Deglaze with 3/8 litres of vegetable water and milk while stirring. Let the sauce simmer for 5 minutes. Season to taste with salt and pepper.
3
Put the vegetables in a greased casserole dish and pour the sauce over them. Grate cheese and sprinkle over the casserole. Spread bacon on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for approx. 10 minutes.