Potato-Carrot Casserole

Ingredients

• 1 onion
• 3 tbsp olive oil
• 1 tbsp spelt whole‑grain flour
• 200 ml vegetable broth
• 2 tbsp cream cheese (45% fat in solids)
• Salt
• Pepper
• a pinch freshly grated nutmeg
• 400 g waxy potatoes
• 2 carrots
• 150 g shredded cheese

Instructions

1. 1.

   Peel and finely dice the onion. Heat oil in a pan and sauté the onion over high heat for about 2 minutes until translucent. Sprinkle flour over it, stir well. Add vegetable broth, whisk thoroughly, fold in cream cheese, and season with salt, pepper, and nutmeg. Set the sauce aside.

2. 2.

   Peel potatoes and carrots and slice them thinly. Layer the vegetable slices alternately in a baking dish and pour the sauce over them. The potatoes should be almost fully covered. Sprinkle shredded cheese on top and bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 40 minutes.