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Ingredients (4 servings)
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800 g Erdäpfel
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400 g Tiefkühlgemüse
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2 Stk. Skyr Natur
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200 g Reibkäse
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200 g Dachsteinbrot
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees top and bottom heat. Peel the potatoes, cut into small cubes and parboil in salted water for about 10 minutes.
- Add the frozen vegetables to the potatoes for the last 3 minutes, cook briefly and then drain everything well.
- In a bowl, mix the skyr until smooth with half of the grated cheese, salt, pepper and a pinch of nutmeg.
- Place the potatoes and vegetables in a baking dish, spread the skyr mixture evenly on top and sprinkle with the remaining grated cheese.
- Bake the casserole in the hot oven for about 20 minutes until golden brown and serve hot with sliced bread.
