Summer stew au gratin

Zomerse stoofschotel

250 grams - 9 oz. peeled baby carrots
250 grams - 9 oz. green beans
1 bunch celery
750 grams - 1lb. 10 oz. boiled potatoes
200 grams - 7.5 oz. aged cheese
salt

Dice the carrots, the green beans and the celery, wash the vegetables and put them in a pan. Add a bit of water, salt, and boil them until done.

Scoop the vegetables into an oven-proof dish and pour just enough juice in it to cover the bottom of the dish. 

Slice the boiled potatoes and put those over the vegetables. Cover the dish with grated cheese and put in a preheated oven for 20 minutes at 200ºC/390ºF, until the cheese is golden. This can also be accomplished by putting the dish under the grill.