John Myers
Ingredients for 3 servings:
- 2 large potatoes
- 1 jar beetroot (approx. 400 g), drained
- 1 small onion(s)
- 1 cup sour cream
- 150 g hearty cheese (e.g. Limburger or Camembert)
- salt and pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Potatoes and beetroot topped with sour cream and hearty cheese
Preheat the oven to 200°C fan/convection oven. Peel the potatoes and dice them. Then cook them in a microwave-safe container for 5 minutes at 700 watts. Meanwhile, peel the onion and dice them. Drain the beetroot and chop them as well. I do this all in the Quick-Chef—other manufacturers are sure to have a suitable appliance. Then stir in the cup of sour cream and season generously with salt and pepper. Place the potato cubes in a casserole dish (preferably with a lid so the potatoes can continue cooking), spread the beetroot and cream mixture on top, and cover everything with sliced cheese (if you prefer something less hearty, use Camembert). Cover everything, then cook uncovered for 15 minutes.
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