Potato casserole with vegetables
Potato gratin with spring vegetables & sunflower crust

Ingredients for 10 Persons

• 2000 g Potatoes, peeled, unsulphurated, thinly sliced
• 500 g Broccoli florets
• 300 g Carrots
• 300 g Bell pepper, red
• 300 g Asparagus. frozen
• 100 g Green peas, frozen
• 200 g Sunflower seeds
• 30 g Alsan organic to grease the dish
   
• 1000 ml Vegetable stock
• 120 g Checkpea flour
• 1000 ml frischli Organic Oat Creme Cuisine
• Salt, Pepper, nutmeg, Kala Namak salt, curcuma 

Preparation

1. Grease the casserole dish with margarine. Layer half of the potatoes into the dish.
2. Peel the carrots and cut into slices. Dice the bell pepper. Slice the broccoli florets if needed. Keep the asparagus and peas frozen. Mix the vegetables add some salt and spread them over the potatoes in the dish.
3. Mix potato starch, chickpea flour and seasoning. Stir-in vegetable stock and frischli Organic Oat Creme Cuisine until smooth. Use half of the mixture to cover the layer of vegetables in the dish.
4. Add more layers with the remaining potatoes and the mixture. Finally, sprinkle the sunflower seeds on top.
5. Bake the potato casserole at 160°C for approx. 1.5 hours. The casserole can be portioned best after a cooling period of approx. 1 hour.

Tip: Tomato salsa or herb sauce & vegetable salad are perfect as a side