Hearty potato casserole

Ingredients for 4 servings:

• 1 kg potatoes
• 1 bell pepper(s)
• 3 spring onions
• 100g salami
• 200 g cooked ham
• 1 large onion(s)
• 1 garlic clove(s)
• 40 g butter
• 40 g flour
• 300 ml milk
• 200 ml cream
• some tomato paste
• salt and pepper
• nutmeg
• chili flakes
• 200 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Boil the potatoes with their skins and salt for about 25 minutes. Once cool, peel them and cut into strips. Finely chop the bell peppers, spring onions, salami, and ham. Add a layer of potatoes, then another layer of bell peppers, spring onions, salami, and ham, and repeat. For the béchamel sauce, finely dice the onions and press the garlic through a press. Heat the butter, add the onion and garlic, and sauté lightly. Then add the flour. Deglaze with milk and cream, add a little tomato paste, and season with salt, pepper, nutmeg, and chili flakes. Simmer gently. If the sauce is too thick, add a little more milk. Pour the béchamel sauce over the sauce and sprinkle with grated cheese. Bake the casserole in the oven at 160°C (convection oven) for 45 minutes.