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🍽️ Creamy Potato and Carrot Cheese Bake

1011 kcal · 30 min · 4 servings

Ingredients

• 1 kg Carrots
• 800 g Potatoes
• 3 tbsp Butter
• Salt (Pepper)
• 4 tbsp Flour
• 0.25 l Meat Broth (from the jar)
• 0.25 l Milk
• 200 g grated Emmental
• 2 bunch Chives
• 2 tbsp Basil
• 200 g cooked Ham
• 150 g Bacon
• 1 tbsp Oil
• Butter (for the dish)

Instructions

1. 1. Wash the carrots and peel them. Slice them into thin rounds.
2. 2. Boil the carrot slices in a little salted water for 20 minutes. Drain them and let them drip dry.
3. 3. Wash the potatoes and boil them unpeeled in salted water for 20 minutes.
4. 4. Drain the potatoes, let them cool down, and then peel them.
5. 5. Heat the butter in a pot. Stir in the flour and brown it briefly.
6. 6. Deglaze the browning with milk and meat broth. Stir constantly until the sauce simmers.
7. 7. Stir the cheese into the sauce. Season it with salt and pepper.
8. 8. Wash the herbs and chop them finely. Mix them into the cheese sauce.
9. 9. Dice the ham and bacon. Heat oil in a pan and fry the bacon until crispy.
10. 10. Grease a baking dish. Layer the carrots, potatoes, and ham cubes alternately in the dish.
11. 11. Pour the cheese-herb sauce over the layers. Distribute the fried bacon cubes on top.
12. 12. Preheat the oven to 220 degrees. Bake the casserole for 30 minutes.

Nutrition per serving

• kcal: 1011
• Protein: 37 g · Fett/Fat: 68 g · Carbs: 63 g