Kohlrabi casserole with cheese sauce

Ingredients for 6 servings:

• 4 large kohlrabi
• 700 g potatoes
• 750 g minced meat, half and half
• 1 m.-sized onion(s)
• 1 cup of cream or Cremefine, 200 g
• 1 pack of grated cheese, approx. 150 – 200 g
• salt and pepper
• 3 tbsp, heaped butter or margarine
• 3 tbsp flour
• nutmeg
• Fondor

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

layered with kohlrabi, potatoes and minced meat

Peel the kohlrabi and cut into strips. Peel the potatoes and slice them. Cook both in separate pots in salted water, being careful not to overcook them. Drain the kohlrabi cooking water and set it aside. Brown the minced meat with the peeled, finely diced onion. Season the meat with salt and pepper to taste. For the sauce, melt the butter or margarine in a pot and stir in the flour until lumpy. Gradually add the reserved kohlrabi cooking water. Stir a little at a time until it thickens again, bringing to a boil and adding more water occasionally. Then add the cream, and when it boils again, add half a packet of grated cheese until it has completely dissolved in the sauce. Season the mixture with Fondor and nutmeg. In a casserole dish, layer everything in the following order: ground beef, sauce, potatoes, sauce, kohlrabi, sauce. Sprinkle the remaining grated cheese over the top and bake in a preheated oven at 175°C on the middle rack until the cheese reaches the desired degree of browning, which takes about 20-30 minutes.