Potato and feta cheese casserole

Ingredients for 4 servings:

• 8 m.-sized potatoes
• 2 zucchinis
• 2 carrots
• 1 bunch of spring onions
• 400 g feta cheese
• 200 ml cream
• 200 ml milk
• 100 g Parmesan
• 1 bunch of chives
• salt and pepper

Instructions

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

Peel and wash the potatoes. Boil in salted water until al dente. Slice the zucchini and carrots and finely roll the spring onions. Slice the cooked potatoes and toss them with the vegetables in a baking dish. Dice the feta cheese. Mix 200g of the cubes into the potatoes. Puree the remaining 200g with the cream, milk, salt, and pepper. If it is too thick, add more milk or cream. Finely chop the chives and mix them into the feta cream. Season the cream mixture to taste, then pour over the potatoes and coat everything well. Bake the casserole in a preheated oven at 200°C. Meanwhile, grate the Parmesan cheese. After 20 minutes, spread the Parmesan cheese over the casserole and bake for another 15 minutes. It’s a good idea to test whether the potatoes are piping hot before serving.