Potato and onion casserole

Ingredients for 4 servings:

• 200 g carrot(s)
• 3 m.-sized onion(s)
• 30 g butter
• 1 tbsp wheat flour type 405
• 250 ml milk
• 1 tsp broth, granulated
• salt and pepper
• Maggi
• 250 g sour cream
• 750 g potatoes, cooked
• 80 g mountain cheese, grated

Instructions

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

Autumn dish

Clean, peel, and slice the carrots. Peel and dice the onions. Heat the butter in a pan and sauté the diced onions until translucent. Sprinkle the flour over the carrots and fry. Pour in the milk while stirring and bring to a boil. Add the carrots and simmer for 10 minutes. Season to taste with stock, salt, pepper, and Maggi (or chopped lovage). Preheat the oven to 200°C (top and bottom heat) or 180°C (fan oven). Slice the potatoes. Place them alternately with the onion and carrot mixture in a greased baking dish. Top with the potatoes. Pour the remaining sauce from the onion mixture over the potatoes. Spread with sour cream and sprinkle with cheese. Bake in the preheated oven for about 20 minutes.