Ingredients:

Main Casserole:

0.5 kg (1.1 lbs) potatoes

1 onion

Vegetable oil (olive oil)

1 carrot

1 pepper

1 teaspoon dried garlic

Butter (for greasing the mold)

Salt to taste

Black pepper to taste

Mozzarella cheese, shredded

Camembert cheese, sliced

For the Sauce:

150 grams (1/3 lb) butter

2 tablespoons flour

250 ml (1 cup) milk

1-2 tablespoons soft cheese

1 teaspoon dried garlic

Instructions:

Prepare the Vegetables:

Peel and slice the potatoes. Finely chop the onion. Peel and grate the carrot. Chop the pepper. Sauté the Vegetables:

In a large skillet, heat a bit of olive oil over medium heat.

Add the chopped onion, grated carrot, and chopped pepper.

Sauté until the vegetables are soft and the onion is translucent.

Add the dried garlic, salt, and black pepper to taste. Stir to combine.

Prepare the Sauce:

In a separate saucepan, melt the butter over medium heat.

Add the flour and whisk continuously to form a smooth paste (roux).

Gradually add the milk while whisking to avoid lumps.

Continue to cook and stir until the sauce thickens.

Add the soft cheese and dried garlic, stirring until the cheese is melted and the sauce is smooth.

Assemble the Casserole:

Preheat your oven to 200°C (350°F).

Grease a baking dish with butter.

Layer the sliced potatoes in the bottom of the baking dish.

Spread the sautéed vegetable mixture evenly over the potatoes.

Pour the cheese sauce over the vegetables and potatoes.

Top with shredded mozzarella cheese and sliced Camembert cheese.

Bake:

Bake in the preheated oven for 20 minutes, or until the top is golden brown and the cheese is bubbly.

Serve:

Let the casserole cool for a few minutes before serving.

Enjoy your delicious Potato and Cheese Casserole!