Carrot casserole with potatoes

An ideal side dish for meat and fish is carrot casserole with potatoes.

Ingredients

• Potatoes - 6-8 pcs.
• Carrots - 4 pcs.
• Onions - 2 heads
• Butter - 4 tbsp. spoons
• Eggs - 2 pcs.
• Milk - 1 glass
• Salt - 1 tsp (to taste)
• Ground black pepper - 0.25 tsp (to taste)

Directions

1. Wash the potatoes and boil in a peel until tender (about 20 minutes over low heat, covered).
2. Cool the potatoes, peel and cut into slices.
3. Peel the onion, wash and cut into half rings.
4. Peel the carrots, wash and cut into slices.
5. Fry the processed carrots and onions in 1/2 part of the normal butter (over medium heat, stirring for 2-3 minutes).
6. Season the fried vegetables with salt and pepper.
7. Turn on the oven.
8. On a clean and oiled baking sheet or skillet, place half of the potatoes and spread evenly.
9. Put a layer of fried vegetables on it.
10. Then close the top with the rest of the potatoes.
11. Brush the surface of the casserole with the remaining butter.
12. Beat eggs. Add milk. Beat everything well.
13. Pour everything over with an egg-milk mixture made from milk and beaten eggs.
14. Place the dish in the oven on the middle shelf.
15. Bake in the oven until golden brown (at a temperature of 200 degrees for about 25-30 minutes).
16. Carrot casserole with potatoes is ready.
17. Bon Appetit!