Potato and beetroot casserole

Ingredients for 4 servings:

• 400 g potatoes
• 300 g beetroot
• 150 g crème fraîche
• 150 g water
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg powder
• 1 pinch(s) paprika powder
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 150 g feta cheese
• oil

Instructions

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

Preheat the oven to 180°C fan/convection oven and grease a baking dish with 1 tablespoon of oil. Peel the potatoes and beetroot and slice them thinly, slicing the beetroot slightly thinner. Caution: The beetroot stains heavily, so wear gloves. Layer the vegetables alternately in parallel in the baking dish. Mix the crème fraîche with the water and the spices. Spread the crème fraîche mixture over the vegetables. Arrange the rosemary and thyme sprigs on top and scatter the feta cheese in small pieces over the dish. Drizzle with a little oil for extra crispiness. Bake for 1 hour at 180°C fan/convection oven.