Potato – broccoli schotel

The Dutch love a hearty schotel almost as much as they love stamppot. It is one of their staple winter dishes and a visit down the chilled isle of the supermarket will show a few different options. But they are super easy to make yourself and adapt to your personal tastes.
The following recipe is one I bring out each winter, it is hearty and warm and fills you up, plus it is super easy to make and healthy. This recipe serves two as a main meal, or 4 as a side dish.

Ingredients

• 300g Broccoli (broccoli)
• 300g Carrots (wortels)
• 1 powder mix of kerriesaus, approx. 35g
• 250ml Milk (halfvol melk)
• 450g Ready potato slices (aardappelschijfjes)
• 150g Bacon chunks (bacon reepjes)
• Plus: Large ovenproof dish

Instructions

Preheat your oven to 190 ºC (or 180 ºC for fan ovens).
Cut up your broccoli and carrots into small pieces and place in a pan of boiling water, cooking for 6 minutes and drain the water off.
In the meanwhile, prepare your kerriesaus by mixing the powder mix and milk in a saucepan, add some salt and pepper to taste. Bring the mixture to a gentle boil for a few minutes, until the sauce starts to thicken up.
In your large ovenproof dish add half of the broccoli-carrots, then a layer of half of the ready cooked potato slices, then the rest of the broccoli-carrots, and the rest of the potato slices. Pour the kerriesaus over the dish, and scatter the bacon chunks over the top.
Place in the oven for 25-30 minutes, until the top is golden brown.
Enjoy with some fresh rustic bread and garlic butter, or as a side dish.