For the potato casserole, peel the potatoes and cut into thin slices. Fry the potato slices in lard.
Cut the mushrooms and carrots into small pieces and fry them in lard as well. Season with salt, bell pepper, paprika powder and parsley. Allow to cool a little and mix with a cup of kefir.
Then in a baking dish with the sautéed potatoes begin to lay them out. Always layer potatoes and mushrooms. Finally, spread the 2 cups of kefir on top and cover with the cheese.
Bake at 180 °C for about 60 minutes. Garnish with fresh parsley and serve.
Preparation Tip:
The potato casserole goes well with fresh leaf salad. For the casserole is best suited spicy cheese.
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