Potato Carrot Gratin with Feta

 Here's a nice new side dish that's perfect for early fall, and goes very well with chicken or pork. Or hey, anything. Or nothing - it's a good vegetarian main dish as well, perhaps with a hearty bean salad on the side. The flavors really complement each other - the salty feta, the earthy carrots... very yummy indeed.

Potato Carrot Gratin with Feta
serves 4

900 g potatoes, peeled and cut into smaller pieces
300 g carrots, peeled and cut into smaller pieces
1 red pepper, cut into smaller pieces
1 onion, thinly sliced
2 tbsp neutral oil (like canola)
 salt, pepper
150 g feta cheese
300 ml cream

 Prepare the veggies. Fry on medium heat in the oil for about ten minutes in total - start with the potatoes and carrots and add the pepper and onion towards the end. Season with salt and pepper.

Put half of the veggies in an oven-proof dish. Crumble in the feta. Top with the remaining veggies, and then add cream. Bake at 200°C for about 45 minutes, or until everything is cooked through. Watch closely though, you might want to cover the dish with foil to prevent burning.