Potato casserole from the tray

Ingredients for 8 servings:

• 1 kg potatoes, waxy
• 150 g peas, frozen
• 2 bell peppers, red
• 200 g Gouda, grated
• 6 eggs
• 300 ml cream
• 200 ml milk
• 20 g breadcrumbs
• 2 tbsp butter
• salt and pepper
• nutmeg
• Grease for the tray

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

vegetarian

Wash the potatoes and boil them in salted water for about 25 minutes. Defrost the peas. Trim the bell peppers and dice them into 1 cm cubes. Whisk together the eggs, cream, milk, a pinch of salt, pepper, and nutmeg. Preheat the oven to 190°C (top/bottom heat) (170°C fan-assisted). Rinse the potatoes, peel them, and slice them. Mix the potatoes, bell peppers, peas, and 100g of Gouda cheese and spread them on a greased, deep, 40 x 30 cm baking sheet. Pour the topping over the potatoes and sprinkle with 100g of Gouda cheese. Sprinkle the breadcrumbs evenly over the potatoes and top with flakes of butter. Bake in the middle rack of the hot oven for 40-45 minutes until crispy. Let stand briefly, then serve cut into pieces.