Dutch hutspot casserole

Ingredients

• 1 kg floury potatoes
• 700 gram carrots
• 1 large onion
• 1 leek
• 2 bay leaves
• knob of butter
• large dash of milk
• pepper and salt to taste
• pinch of nutmeg
• large handful of grated cheese

Kitchen equipment needed

• potato peeler
• cutting board & chef’s knife
• large pan with lid
• colander
• potato masher
• oven
• large oven dish

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!

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