Bean and Potato Casserole

Name: Bean and Potato Casserole
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 700 g baby potatoes; 7-10 Tbsp Salt; 400 g green beans; 1 collar Savory; 3 discs (125 g each) Meatloaf; 2 Onions; 80 g Gouda cheese; 30 g Butter or margarine; 30 g Flour; 200 g Whipped cream; 500 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

700 g baby potatoes
7-10 Tbsp Salt
400 g green beans
1 collar Savory
3 discs (125 g each) Meatloaf
2 Onions
80 g Gouda cheese
30 g Butter or margarine
30 g Flour
200 g Whipped cream
500 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Then rinse with cold water and peel. In the meantime clean, wash and cut the beans into bite-sized pieces. Cook in boiling salted water with savory for 10-12 minutes, then drain. Cut the meatloaf into cubes.
2
Peel and chop the onions. Grate cheese. For the sauce, melt the fat and sauté the onions. Dust with flour and let it sweat on. Add cream and stock while stirring constantly and bring to the boil. Season with salt and pepper. Melt half of the cheese in it, season to taste again. Mix the potatoes, beans and diced liver cheese in an ovenproof dish and pour the sauce over it. Sprinkle with remaining cheese.
3
Season with salt and pepper. Melt half of the cheese in it, season to taste again. Mix the potatoes, beans and diced liver cheese in an ovenproof dish and pour the sauce over it. Sprinkle with remaining cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Serve sprinkled with parsley