Leek – Pineapple – Casserole
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 leeks (leeks)
- 1 gr. Tin / n pineapple sliced
- 4 tablespoon butter or margarine
- 75 g bacon (breakfast bacon)
- 400 g potato (s)
- Fresh thyme,
- 75 g cheese (Gouda)
- 2 onions)
- 2 tablespoon flour
- 300 ml broth, clear
- 200 g cream
- 2 tablespoon mustard, coarser
- salt
- Herbs, fresh for garnish
- parsley
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Clean, wash and cut the leek into rings. Blanch in boiling salted water for about 8 minutes. Drain on a sieve. Drain the pineapple too. Fry the rings in 1 tablespoon of fat on each side for about 5 minutes.
- Cut the bacon slices into strips. Put the leek, pineapple and bacon in a baking dish. Peel and roughly grate the potatoes (or cut into wafer-thin slices). Wash the thyme very briefly and pluck the stems. Finely grate the cheese. Mix everything and season with salt and cayenne pepper. Spread on the casserole and bake in the preheated oven for about 20-25 minutes (electric stove: 200 ° C / convection: 175 ° C).
- Peel and dice the onions; sauté in the remaining fat. Add flour and sweat. Deglaze with the stock and cream and bring to the boil. Season with salt, pepper and mustard. Add the chopped parsley. Garnish the casserole with the fresh herbs and then serve with the sauce.
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