John Myers
Grated Vegetable Casserole with or without Cheese
The perfect grated vegetable casserole with or without cheese recipe with a picture and simple step-by-step instructions.
- 1 small Hokaido – pumpkin
- 3 medium sized Carrots
- 1 medium sized Onion
- 1 medium-sized Kohlrabi
- 3 medium sized Waxy potatoes
- 1 cups Creme fraiche Cheese
- 5 piece Eggs
- 1 Cup Milk
- 1 tsp Cayenne pepper
- 3 tbsp Brine
- Cheese of your choice for gratin
- Salad for decoration
- Note: I use organic goods for all my products that I buy either from the weekly market or in the organic shop. I don’t buy organic goods in the supermarket, there are serious differences in quality – everyone buys where they like 🙂
…nun zum Auflauf
- Wash, peel, peel and cut all vegetables into pieces that are big enough for the vegetable cutter. Put the grated vegetables in a bowl and mix well with the brine or salt, place on a dish and distribute well.
- I then opened the eggs in the already used bowl, mixed the creme fraiche, the milk and the cayenne pepper (you can also add other spices) and poured them over the grated vegetables, well distributed and at about 180 degrees Baked for 30 minutes on lower and upper heat.
- During that time I cut the cheese, here an Almkönig, with a peeler and then after the first 30 minutes put it on one side of the casserole and left it in the oven for another 15 moles at 170 degrees and then enjoy your meal
- Tip 5: Next time I’ll add caraway seeds 🙂 I’m sure it tastes very interesting
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