Potato and Lentil Casserole | Hearty with Mountain Cheese

Boil the unpeeled potatoes in salted water for about 20 minutes until tender but firm, then drain, let cool slightly, peel, and cut into slices about 5 mm thick.

Meanwhile, simmer the lentils in the hot vegetable stock for about 20–25 minutes until soft and the liquid is almost completely absorbed. Drain any excess liquid if necessary.

Finely chop the onion and garlic cloves. Melt 10 g of the butter in a pan and sauté the diced onion and garlic until translucent. Stir in the cooked lentils and season generously with caraway seeds, marjoram, a pinch of salt, and pepper.