Peel potatoes and carrots and cook in salted water for about 15 minutes. At the end of cooking, add finely chopped green onions.
Put the vegetables in a colander and let the water drain. Wash the parsley, finely chop and mix with the vegetables.
Boneless pork (preferably not too thick a piece) and fry on all sides in vegetable oil. Salt and pepper...
... then cut into thin slices about 2-3 mm thick.
Cut the potatoes and carrots into slices.
Melt the butter. Brown the flour. Gradually pour in the milk, stirring with a wooden spoon. Cook the sauce for about 1-2 minutes, stirring constantly. Add grated cheese or parmesan. Add salt and pepper to taste.
Meat and vegetables are laid out in layers in a greased form with butter. Pour the sauce over everything, sprinkle with a small amount of grated cheese and a small amount of butter.
Bake the dish in a preheated oven for about 30 minutes at a moderate pace. 180°C.
