Lemon potato casserole

Ingredients for 4 servings:

• 1 kg potatoes
• 1 m.-sized onion(s)
• 250 g Black Forest ham, diced
• 250 g Gouda, grated or sliced
• 2 red bell peppers
• Salt
• 3 tbsp butter
• 3 tbsp, heaped flour
• ½ liter of milk
• 1 large lemon(s), untreated or 2 lemons
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simply good

First, peel the potatoes and cut into approximately 1 cm thick slices. Boil them in a pot with water and salt for 10 minutes. In the meantime, peel and dice the onion. Dice the ham if desired. Deseed and dice the bell peppers as well. Now prepare the sauce. Melt the butter in a medium-sized saucepan, but do not let it brown. Stir in the flour, stirring constantly (ideally with a whisk), until the flour combines with the butter and comes to a gentle boil. Now slowly add the milk in stages, stirring constantly. Bring to a boil again and again until you have a nice, creamy sauce. Remove the sauce from the heat and season generously with salt and pepper. Grate the zest of the lemon, squeeze out the juice, and fold it into the sauce. The sauce should have a nice lemony flavor. Use a second lemon if desired. In a greased casserole dish, combine the pre-cooked potatoes, onions, diced bell peppers, and ham. Pour the sauce over the meat and scatter the Gouda cheese over the top. Bake in the oven at 180°C for approximately 35-40 minutes.