🍽️ Creamy Potato and Carrot Casserole

Name: Creamy Potato and Carrot Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 3 tbsp olive oil; 1 tbsp spelt whole wheat flour; 200 ml vegetable broth; 2 tbsp cream cheese (45% fat in dry matter); salt; pepper; 1 pinch freshly grated nutmeg; 400 g waxy potatoes; 2 carrots; 150 g grated cheese

344 kcal · 30 min · 4 servings

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Ingredients

1 onion
3 tbsp olive oil
1 tbsp spelt whole wheat flour
200 ml vegetable broth
2 tbsp cream cheese (45% fat in dry matter)
salt
pepper
1 pinch freshly grated nutmeg
400 g waxy potatoes
2 carrots
150 g grated cheese

Instructions

1. Peel the onion and cut it into small cubes.
2. Heat the oil in a frying pan.
3. Fry the onion cubes over high heat for about 2 minutes until they become translucent.
4. Sprinkle the flour over the onions and stir it in well.
5. Pour in the vegetable broth and stir vigorously.
6. Stir the cream cheese into the sauce.
7. Season the sauce with salt, pepper, and grated nutmeg.
8. Set the finished sauce aside.
9. Peel the potatoes and the carrots.
10. Slice the vegetables into thin slices, for example using a slicer.
11. Layer the vegetable slices alternately in a baking dish.
12. Pour the prepared sauce over the vegetables.
13. Make sure the potatoes are just covered with sauce.
14. Sprinkle cheese over the casserole.
15. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
16. Bake the casserole in the oven for about 40 minutes.

Nutrition per serving

kcal: 344
Protein: 14 g · Fett/Fat: 22 g · Carbs: 22 g