Mecklenburg cheese potatoes

Ingredients for 4 servings:

• 1,000 g potatoes (peeled, diced)
• 250 g leek (cleaned, cut into fine rings)
• 1 carrot(s) (cleaned, finely sliced)
• 3 tbsp oil (rapeseed oil)
• 100 ml white wine (dry)
• 100 ml cream
• 300 g Tilsiter cheese (sliced)
• salt and pepper
• marjoram
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes in salted water for 10 minutes, then drain and set aside. First, fry the potatoes in the heated oil for about 5 minutes, then add the finely chopped vegetables and sauté briefly. Transfer everything to a shallow casserole dish, pour in the cream and wine, and season generously with salt, pepper, marjoram, and parsley. Sprinkle the grated cheese over the top. Bake the whole thing at 180°C for 15-20 minutes. Delicious with pan-fried meat or on its own with a slice of brown bread.