Kohlrabi and potato casserole

Ingredients for 4 servings:

• 1 kg potatoes
• 2 kohlrabi
• 400 ml milk
• 125 ml water, approx.
• 100 g cream cheese, approx., with herbs
• some flour or starch to thicken
• 50 g processed cheese
• 1 tsp vegetable broth
• salt and pepper
• ½ bunch parsley
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the potatoes, cut into thick slices, and cook in salted water until al dente. Peel the kohlrabi, cut into thin slices, and cook in vegetable broth until al dente. Place the potatoes and kohlrabi in a casserole dish. Make a creamy sauce with milk, a little water, flour or starch, herb cream cheese, processed cheese, and spices, and finally stir in the parsley. Pour the sauce over the potatoes. The potatoes should just be covered. Add a little grated cheese, if desired, and bake in the oven at 200°C for about 20-25 minutes. A salad goes well with this. Tip: You can vary the vegetables quite a bit. I’ve also tried it with broccoli and cauliflower. It was also very tasty.