Baked vegetable casserole with potatoes and bacon strips

Ingredients for 3 servings:

• 3 large carrots
• 1 small broccoli
• 1 small cauliflower
• 2 small zucchini
• 1 kohlrabi
• 6 m.-sized potatoes
• 250 ml cream
• 200 g cheese, grated
• 125 g crème fraîche with herbs
• 200g bacon
• e.g. salt and pepper
• nutmeg

Instructions

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

Peel the potatoes, kohlrabi, and carrots. Wash and trim the remaining vegetables, roughly chop everything, and then add them to boiling, lightly salted water. Boil for about 7 minutes, then drain the water and transfer everything to a casserole dish. Arrange the bacon strips over the vegetables. Mix the cream and crème fraîche together, season with salt, pepper, and plenty of nutmeg. Spread the sauce over the vegetables. Finally, spread the cheese over the casserole and cook with the lid on for 20 minutes in an oven preheated to 220°C. Then remove the lid and bake for another 10 minutes, until the cheese is golden brown.