Kohlrabi, potato and minced meat gratin

Ingredients for 4 servings:

• 2 kohlrabi, finely diced
• 7 m.-sized potatoes, cut into thin slices
• 250 g minced meat, mixed
• 1 onion(s), diced
• 1 cup of cream (200 g)
• 1 cup of milk
• 1 pack of cream cheese spread (200 g)
• salt and pepper
• Paprika powder
• Broth, granulated
• 1 pack of grated Gouda or Edam cheese (200 g)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First: Use the empty cream cup as a measure for the milk. Brown the minced meat in a saucepan with a little oil until crumbly, add onions, and season with pepper and paprika. Add the cream and milk, and let it simmer slightly. Season the sauce with about 1 1/2 teaspoons of instant broth. Slowly melt the processed cheese in the sauce. Remove the pan from the heat and melt about 1/4 of the grated cheese in the sauce. Season to taste, adding salt if desired. Spread some of the sauce on the bottom of an ovenproof casserole dish, then alternate layers of potatoes and kohlrabi on top, swirling more sauce between each layer. Place the casserole dish in the oven at 180°C and bake for about 30 minutes. Sprinkle the remaining grated cheese on top about 10 minutes before the end. Serve with flatbread or brown bread.