Winter vegetable casserole

Ingredients for 2 servings:

• 3 medium-sized potatoes, approx. 300 g
• 1 parsley root(s), approx. 100 g
• 2 carrots, approx. 100 g
• 1 leek(s)
• 1 onion(s)
• ¼ tuber/s of celery, approx. 100 g
• 200 ml milk
• 25 g butter
• ½ cup sour cream or cream
• 100 g blue cheese, e.g. BavariaBlu or Gorgonzola
• 50 g cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Preheat the oven to 180°C (top/bottom heat). Meanwhile, clean or peel the vegetables and slice them into approximately 3 mm thin slices using a vegetable slicer. Grease a baking dish with butter and layer the vegetables in the dish. First add the onion, then the carrot, parsley root, leek, and potato. Season each layer with a little salt and pepper. For the topping, put the milk, cream, butter, and blue cheese in a saucepan and heat until the cheese has melted. Season with salt, pepper, and nutmeg. Pour the topping over the vegetables, cover the baking dish with aluminum foil, for example, and bake the casserole in the preheated oven for 45 minutes. Remove the cover, sprinkle the grated cheese over the vegetables, increase the temperature to 250°C, and cook for another 15 minutes. Let stand, covered, for 5 minutes before serving.