Kartoffel-gemüse Auflauf (Potato-vegetable casserole)
This dish is unexpectedly good. And it’s pretty too with the bright shades of bell pepper set against the white potato flesh. Credit for the recipe goes to those Landfrauen in Buchenberg, and that clever little Southwest-inspired vegetable clipart printed alongside the recipe.
Print Recipe
Ingredients
- Potatoes 2 lbs (1 kg)
- Bell peppers 3
- Onions 3-4
- Cheese shredded, 1 cup (100 g)
- Flour 1-2 Tbsp
- Parsley
- Salt + pepper
- Cream 1 cup
- Butter some
Instructions
- Preheat oven to 410°F (210°C).
- Slice the potatoes. Chop the onions and the bell peppers. Combine together.
- Add the flour, parsley and cheese. Season with salt and pepper.
- Put into a buttered casserole dish.
- Pour the cream over (heated, if you like; as is, if you’re short on time and/or pots).
- Top with some butter pieces.
- Bake for 75 minutes.