Creamy potato casserole

Ingredients for 3 servings:

• 1 kg potatoes, waxy
• 2 m.-sized onion(s)
• 10 thyme sprigs
• 40 g margarine
• 30 g flour
• 400 ml water
• 100 ml cream
• 2 tsp, heaped vegetable stock powder
• 100 g Gouda, middle-aged
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the potatoes and boil for about 15 minutes. Drain and let cool slightly. Cut into slices or cubes. Peel and chop the onions. Pull the thyme leaves from the sprigs and chop them. Melt the fat in a pan and fry the onions until lightly browned. Add the flour and sauté. Deglaze with cream and 400 ml water and mix. Stir in the stock powder. Grate the cheese and stir 1/3 into the sauce. Add the thyme and season with salt and pepper. Transfer the potatoes to a baking dish. Pour the sauce over the potatoes and sprinkle with the remaining cheese. Bake in an oven preheated to 200 °C (top/bottom heat) for about 20 minutes on the middle rack.