Potato and lentil casserole

Name: Potato and lentil casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 75 g brown lentils; 7-10 Tbsp salt, nutmeg, pepper; 1 collar Soup Greens; 75 g red lentils; 1 kg Potatoes; 1/2 l Milk; 1 TABLESPOON butter/margarine; 3 Eggs; 150 g ripened cream; 75 g Double cream cheese; 75 g Gouda cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

75 g brown lentils
7-10 Tbsp salt, nutmeg, pepper
1 collar Soup Greens
75 g red lentils
1 kg Potatoes
1/2 l Milk
1 TABLESPOON butter/margarine
3 Eggs
150 g ripened cream
75 g Double cream cheese
75 g Gouda cheese

Directions

1
Cook the brown lentils in about 1/2 l lightly salted water for 1 hour. Clean, wash and finely dice the soup greens
2
Add soup greens after 30 minutes, red lentils after 50 minutes to the brown lentils. Peel and wash the potatoes and boil them in salted water for about 25 minutes
3
Heat 3/8 l milk and fat. Drain and mash potatoes. Pour in the milk. Season with salt and nutmeg. Spread the mashed potatoes in a greased casserole dish
4
Drain the lentils and add them to the mashed potatoes. Whisk eggs with cream, cream cheese and 1/8 l milk well, season. Pour over the casserole. Grate the Gouda and sprinkle over the casserole. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 25 minutes
5
Drink: cold beer