John Myers
Potato – Cheese – Casserole
The perfect potato – cheese – casserole recipe with a picture and simple step-by-step instructions.
- 750 g Potatoes
- 5 tbsp Oil
- Salt, pepper, marjoram
- 200 ml Vegetable broth
- 2 Onions
- 1 Medium zucchini
- 50 gr Tilsiter or grated cheese
- 125 gr Mozzarella
- Wash, peel and cut the potatoes into small cubes. Heat 4 tablespoons of oil in a large pan. Fry the potato cubes while turning and season with salt and pepper. Cook the potatoes with the vegetable stock for about 10 minutes and place in a baking dish.
- In the meantime, peel the onions and dice them finely. Wash the zucchini, dry them, cut off the ends and cut into cubes. Sauté the onion and zucchini cubes in 1 tablespoon of oil and sprinkle with salt, pepper and marjoram.
- Add the onion and zucchini cubes to the potatoes and mix gently. Sprinkle the cheese on top and cover with mozzarella slices. The whole thing is baked in a preheated oven at 200 ° C for about 30 minutes
Facebook Comments