Dutch hutspot casserole

Preparation – 20 minutes

Peel and coarsely chop the potatoes and carrots. Cook them along with the bay leaves in a large pan filled with water and salt. Meanwhile peel the onion, rinse the leek and then also coarsely chop the onion and leek.  

Finishing the Dutch hutspot casserole – 30 minutes

Add leeks and onion to the boiling water and cook until the potatoes and carrots are done. Meanwhile pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit and coat an oven dish with butter.

Drain the vegetables and potatoes and remove the bay leaves. Use a potato masher to mash it, but make sure you don't mash it too much. Stir in a knob of butter along with a large dash of milk until the mash is a bit creamy.

Season with pepper, salt and a pinch of nutmeg. Divide the mash over an oven dish, make sure it's still a bit fluffy and divide a layer of grated cheese on top.

Bake about 10 minutes in the pre-heated oven. Enjoy!