Casserole dish with cashew nut crust

Name: casserole dish with cashew nut crust
Cook time: 90 min
Total time: 90 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg floury potatoes; 2 kohlrabi; 1 bag white sauce powder (Knorr); 2 el creme fraiche container of 125 ml; 100 g grated matured Gouda cheese; 3,5 dl semi skimmed milk; 25 g unsalted butter or margarine; 1 tl dried nutmeg to taste; 60 g unsalted cashew nuts; 50 g grated Leerdammer

Vegetarian spring dish from the oven with potato, kohlrabi, cheese, nutmeg and cashew nuts.

Ingredients

Kitchen Stuff

1 rectangular baking dish (20 x 30 cm)

Directions

Peel and wash the potatoes. Cook them in a pan with plenty of water and salt in about 20 minutes until done. Peel and wash the kohlrabi. Cut into segments and boil in a pan with boiling water for 15 to 20 minutes.
Prepare the sauce with 2 1/2 milk in a pan according to the instructions on the package. Stir in the crème fraiche and cheese. Heat in a pan in the microwave the rest of the milk, do not let it boil.
Drain the potatoes and crush them. Mix the puree with the butter and warm milk. Season with pepper, nutmeg and possibly salt. Grease the oven dish. Spread the kohlrabi over the bottom and pour the sauce over it.
Cover the vegetables with a layer of puree. Chop or grind the cashew nuts into fine grains (not into powder). Mix the nuts with the rest of the cheese and sprinkle over the puree. (Place the dish covered in the refrigerator until use.