Leek and Potato Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 ½ kg potato (s), waxy
- 6 leeks
- 1 kg minced meat, mixed
- 300 g cheese (Gouda), rated
- 1 cup sour cream
- 1 cup sweet cream
- 1 tablespoon paprika powder, noble sweet
- 1 teaspoon nutmeg
- 2 tablespoon stock, granulated
- salt and pepper
- margarine
Print Recipe
Pin Recipe Instructions
- Boil jacket potatoes from the potatoes and then cut into slices. Clean the leek, cut into rings and cook with a little fat and part of the granular stock in the pan with the lid closed.
- Take the leek out of the pan and fry the minced meat with the other part of the granulated stock, nutmeg and paprika in it. Mix in the sour cream and sweet cream, add the leek (this can also be in a bowl if the pan is too small). Season the mixture with salt and pepper.
- Lay out the potato slices in a greased casserole dish and place part of the minced meat and leek mixture on top. Lay out another layer of potatoes and cover with the mixture as well. Repeat this until all the ingredients have been used.
- Then pour the cheese over it and bake at 180 ° C (fan oven) until the cheese has turned a golden brown color.
- If the ingredients have already gotten cold, it is advisable to let the casserole get really hot with the pan covered.
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