Potato casserole with vegetables under a cheese crust

This casserole uses mashed potatoes, blanched cabbage and carrots. The dish is baked under a cheese crust.

Ingredients

• Potatoes (peeled and cut) - 450 g
• Milk - 2 tbsp. l.
• Butter - 50 g
• White cabbage (shredded) - 2 1/2 cups
• Carrots (cut into thin slices) - 1 1/2 cups
• Medium-sized onions (finely chopped) - 1 pc.
• Cheddar cheese (shredded) - 1/2 cup
• Salt and black pepper to taste

Directions

1. Boil the potatoes in lightly salted water until soft, for about 10 minutes. Drain the potatoes and place in a large bowl. Mash the potatoes into a puree state, add milk, half the butter, salt and pepper to taste, mix well.
2. Blanch cabbage and carrots in lightly salted water for about 5 minutes. Throw in a colander, let the water drain. Transfer the cabbage to a bowl of mashed potatoes.
3. Heat the remaining butter in a large skillet, add the onions and fry, stirring occasionally, until soft and golden brown.
4. Turn on the oven to preheat to 190 degrees.
5. Put a layer of potato mixture in a heat-resistant oiled dish, sprinkle with some of the fried onions, and put a small amount of carrots on top, repeat the layers, ending with mashed potatoes.
6. Sprinkle the contents of the form with chopped cheese and place in a preheated oven, cook for about 45 minutes, until the top is golden brown. Serve the casserole hot.