Potato casserole with bananas

Ingredients for 2 servings:

• 7 large jacket potatoes, 6-8
• 3 tbsp sunflower seeds, roasted, crushed
• 2 small bananas
• Fat, for spreading
• herbal salt
• 1 pinch(s) of sugar
• 50 g cheese (goat cheese), grated
• Wine, red
• 50 g cheese (Gouda), medium-aged, grated
• Milk
• Turmeric, ground

Instructions

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

gluten-free, egg-free, possibly cow’s milk-free

Peel the potatoes after cooling them down and cut them into thick slices. Place a layer of potatoes in each of two greased 1-liter ovenproof bowls, season with a little herb salt, slice the bananas crosswise, place one in each dish, scatter the sunflower seeds on top, and add another layer of potato slices. Sprinkle the grated goat cheese and turmeric on one dish and pour about 1.5 cm of red wine over it. Close the lid—important! Otherwise, the cheese will become hard and dry. Place the grated medium-aged Gouda on the other dish, sprinkle with turmeric, and pour about 1.5 cm of milk over it. Place in a cold oven and bake at approximately 160°C (convection oven) for about 30 minutes. My own recipe.