Limburger potato casserole

Ingredients for 2 servings:

• 400 g jacket potatoes
• 1 large apple
• 1 large red pointed pepper
• 120 g Limburger, 40%
• 100g mozzarella
• 4 tbsp cream
• salt and pepper
• some butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

hearty, fruity home cooking

Either use boiled potatoes from the day before or boil fresh ones in salt and caraway water. Peel the potatoes and cut into medium-thick slices. Peel, core, and slice the apple. Halve the bell peppers, peel them, and cut them into not-too-small slices. Cut a few thinner strips of them for topping the casserole. It is really recommended to use pointed peppers, as they are thinner and can therefore be used raw in the casserole. Grease a suitable casserole dish with butter and line the bottom entirely with potato slices, season with salt and pepper. Then add alternating slices of bell pepper and apple, along with about 80g of diced mozzarella. Then add another layer of potato slices, season with salt and pepper, then add bell pepper and apple. Cover everything with the remaining potato slices, season with salt and pepper, and cover completely with Limburger cheese slices. Sprinkle the remaining bell pepper strips and 20g of mozzarella cubes in the center. Pour the cream over the casserole and bake in a preheated oven at 185°C with the grill function for about 20-25 minutes until golden brown. Serve with any kind of salad, but a juicy beetroot salad is especially good.