Bean and potato casserole

Ingredients for 4 servings:

• 700 g potatoes, small
• 400 g green beans
• Salt
• pepper
• 1 bunch of savory
• 3 slices of Leberkäse
• 2 onions
• 80 g cheese (Gouda)
• 30 g butter or margarine
• 30 g flour
• 1 cup whipped cream
• 500 ml vegetable broth (instant)
• ½ bunch parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the potatoes and cook in boiling water for about 20 minutes. Then rinse in cold water and peel. In the meantime, trim the beans and break them into smaller pieces if necessary. Cook in boiling salted water with savory for 10-12 minutes, pour into a sieve and drain well. Cut the Leberkäse into bite-sized cubes. Finely chop the onions. Grate the cheese. For the sauce, melt the fat in a saucepan and sauté the onions. Dust with flour and sweat until golden brown. Deglaze with cream and vegetable stock and bring to a boil, stirring constantly. Season with salt and pepper. Sprinkle half of the cheese and melt it into the sauce, then season again to taste. Mix the potatoes, beans and Leberkäse and place in an ovenproof dish. Spread the cheese sauce over the meat. Sprinkle with the remaining cheese. Bake in a preheated oven (electric stove 200°C, gas mark 3) for about 20 minutes. Chop the parsley and sprinkle it over the casserole before serving. Accompany it with a cold beer.