Potato and vegetable pan

Ingredients for 2 servings:

• 600 g potato(s), waxy
• 2 large carrots
• 1 stalk(s) leek
• 200 g mushrooms
• 1 onion(s)
• 2 tbsp coconut oil
• 120 g medium-aged Gouda
• pepper
• Salt
• turmeric
• Herbs, fresh or dried

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Peel the potatoes and dice them. Peel the carrots and cut them into approximately 0.5 cm slices. Clean the mushrooms and slice them not too thinly. Wash the leek, clean it, and cut it into thick rings. Halve the onion and slice it into thin strips. Cut the Gouda cheese into small cubes. Heat the coconut oil in a large, high-sided pan. Add the diced potatoes and carrots to the hot oil and stir until everything is coated. Fry briefly uncovered and stir again, then reduce the heat to medium. Cover and cook for 10 minutes. Meanwhile, heat a little butter in a smaller pan and fry the mushrooms and onions. Season with salt and pepper. When the potatoes and carrots are finished cooking, add the leek, season with salt and pepper, and add a little turmeric, if desired, and dried or fresh herbs, depending on your taste and availability. Then replace the lid and cook for another five minutes. Then add the mushrooms and onions to the vegetables. Sprinkle the diced cheese on top, put the lid back on, and turn off the stove. Let it sit briefly until the cheese has melted slightly. Tip: For non-vegetarians, diced, fried bacon goes very well with this dish.