Casserole with goat cheese and kohlrabi

Name: casserole with goat cheese and kohlrabi
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 kohlrabi small; 4 sticking potato cleaned up; 100 g bacon meats; 75 g watercress; 4 tomato; 250 g soft goat cheese; 200 ml fresh cream; 3 el traditional olive oil

This oven dish is made in the spring with kohlrabi from Dutch soil.

Ingredients

Kitchen Stuff

1 high baking dish (approx. 4 liters)

Directions

Preheat the oven to 200 ° C.
Peel the kohlrabi and cut into thin slices. Cut the polished potatoes lengthwise into thin slices.
Bake the bacon in a frying pan with non-stick coating and drain on kitchen paper.
Remove the coarse twigs from the watercress, leave a few leaves of watercress for garnish and cut the rest fine.
Cut the tomatoes into thin slices.
Grease the oven dish. Divide half of the potato over the dish. Make a layer with half of the kohlrabi and half of the bacon.
Crumble the goat cheese above it and distribute half of the watercress over it. Divide the rest of the potato, kohlrabi and bacon.
Crumble the goat cheese above it and distribute the rest of the watercress over it. Pour the cream over it and cover with the slices of tomato.
Drizzle with oil, sprinkle with salt and pepper and bake the oven dish in the middle of the oven for about 1 hour until all vegetables are tender.
Garnish with the retained watercress. Yummy! .