Potato and vegetable casserole

Ingredients for 4 servings:

• 500 g jacket potatoes
• 1 stalk(s) leek, sliced
• 1 onion(s), finely diced
• 150 g carrot(s), diced
• 1 pepper(s), cut into strips
• 1 small can of tomatoes, diced
• Oregano, thyme, garlic, rosemary
• 250 ml milk (1.5% fat)
• 250 ml vegetable stock
• 2 tbsp flour
• 200 g cheese (grated cheese, 30%)
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

low-fat

Slice the boiled potatoes. Brown the onion and leek in a non-stick pan. Add the carrots and diced tomatoes. Season with the spices to taste. Cook briefly, so the vegetables still have a bite. Place half of the potato slices in a greased casserole dish and season with rosemary. Arrange the vegetables on top and cover with the remaining potatoes. Make a roux with the milk, vegetable stock, and flour, and season with the spices to taste. Spread over the casserole and sprinkle with the grated cheese. Bake the casserole in the oven at 175°C for about 20 minutes.