Potato and carrot casserole

Ingredients for 3 servings:

• 6 potatoes
• 3 thick carrots
• 1 half kohlrabi
• 50 g cheese, grated, (Gouda)
• 50 ml cream
• 250 ml milk
• 2 tsp flour
• 60 g processed cheese (herb processed cheese)
• 2 tsp vegetable broth, instant
• 2 tsp butter
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

First, peel and slice the potatoes. Peel and finely chop the carrots and kohlrabi. Boil the potatoes in salted water for about 15 minutes. Boil the vegetables for about 20 minutes and add a teaspoon of broth to the cooking water. Place the potatoes and vegetables in a casserole dish. You can layer them however you like; I always do the potatoes first and then the vegetables. Melt the butter in a saucepan and stir in the flour. Continue stirring and add the cream and milk. Add the cream cheese and season with vegetable broth and pepper. Pour the sauce over the vegetables and sprinkle with the cheese. Bake in the oven at 200 degrees Celsius for about 20 minutes. Serve with sausages. Note: It also tastes great with other vegetables.