Slice the peeled carrots as thinly as possible (I use the bread slicer) and mix with the thinly noodled wild garlic. Put them in a smaller casserole dish.
Mix the milk with the spices and cheese and pour over the potato mixture. Spread the butter flakes on top.
Bake at 180 °C top and bottom heat for 40 minutes.
Before serving, let rest briefly so that the potatoes firm up a bit.
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