- potatoes cut into small cubes 5
- beetroots cut into quarters 4
- sprigs of fresh oregano, chopped 5
- Double cream 250 ml
- goat cheese (Fromez type) ½
- Parmesan cheese 50 gr
- garlic cloves crushed 2
Place potatoes, beetroots, on baking tray lined with greased baking paper. Mix with a little olive oil salt and pepper and bake for 50 minutes
Place cream, goat cheese and oregano in a large skillet and bring to boil.
When potato and beets are tender, pour the sauce over and place the rye bread, sprinkle parmesan cheese ontop and bake for 10 minutes.