Casserole with nuts

Ingredients for 2 servings:

• 1 garlic clove(s)
• Margarine, unhydrogenated
• 500 g jacket potatoes, approx.
• 40 g hazelnuts, ground
• 100 g cheese, – 200 g, medium-aged Gouda, grated (goat cheese)
• 1 can of tomatoes, peeled
• Paprika granules
• 2 tbsp balsamic vinegar
• Honey, whole cane sugar/sweetener according to taste
• herbal salt
• 40 g ground almonds
• 40 g sunflower seeds, ground
• possibly wine or broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free

Rub two casserole dishes with crushed garlic, grease with unhydrogenated margarine, and then grease with unhardened margarine. Add sliced ​​boiled potatoes, then top with oilseeds and ground nuts, briefly roasted without fat (roast first, then grind), grated medium-aged Gouda cheese, then more roasted oilseeds, potato slices, etc., until all the ingredients are used up. Bring the tomatoes to a boil, puree, season with vinegar, sugar, salt, pepper, and paprika. Let it reduce slightly, then pour over the casserole. If it seems too dry, simply add some good wine or granulated vegetable stock. Bake in the oven for about 30-40 minutes at 140°C (284°F) fan-assisted oven. My own recipe.