Colorful potato casserole with fresh vegetables

Ingredients for 4 servings:

• 3 m.-sized potatoes
• 1 red bell pepper(s)
• 1 large onion(s)
• some broccoli florets, frozen
• ½ can corn
• 1 cup of cream
• 1 cup sour cream
• Cheese (e.g. Gouda), grated
• salt and pepper
• curry powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian

Wash the bell peppers and cut into smaller pieces. Peel and finely chop the onion. Briefly run the broccoli under warm water in a sieve to thaw. Pour the corn through a sieve and briefly run the water over it. Peel, wash, and thinly slice the potatoes. Layer the vegetables in a baking dish. First the potato slices, then half of the onion pieces, then the bell pepper pieces. Arrange the broccoli florets and corn on top. Season each layer generously with salt, pepper, and curry powder. Finally, pour the cup of cream over the vegetables and spread the sour cream over the surface. Finally, spread the cheese on top. Bake in the oven at 200 degrees Celsius for about 45 minutes, until the vegetables are tender. It’s best to test with a shish kebab skewer to see if everything is cooked through or if it needs a while longer.