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Potato and cheese casserole

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Ingredients for 3 servings:

  • 1 kg potatoes
  • 2 stalk(s) leeks (small stalks)
  • 4 small carrots
  • 200 g processed cheese
  • 6 tbsp cream
  • 1 tbsp oil
  • 1 pinch of salt
  • pepper
  • Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the potatoes and slice them thinly. Boil for 5 minutes and drain. Trim the leeks and slice them into rings. Peel the carrots and slice them. Blanch the vegetables for 5 minutes. Layer the potatoes and vegetables in a greased baking dish. Mix the cream cheese with the cream, salt, and pepper and pour over the vegetables. Bake in a preheated oven at 175°C for approximately 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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