Leek – Potato Casserole

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg leek, (leek)
  • 1 kg potato (s)
  • 200 g crème fraîche
  • 1 egg yolk
  • 200 g cheese, rated
  • 50 g butter
  • 5 tablespoon flour
  • Broth, from the cooked leek
  • salt
  • nutmeg
Leek – Potato Casserole
Leek – Potato Casserole

Instructions

  1. Clean the leek, cut into approx. 1cm thick slices and cook in boiling salted water until firm to the bite. Peel and boil the potatoes and then cut them into slices. Layer the leek and potatoes alternately in a greased baking dish.
  2. For the light sauce, melt the butter in a saucepan, add the flour and stir everything quickly. Deglaze with the broth from the leek until the sauce has the desired thickness. If the sauce has become too thin, add light sauce thickener up to the desired thickness of the sauce.
  3. Season with salt and nutmeg. Now stir in the creme fraiche and the egg yolks.
  4. Pour the sauce on top, sprinkle with the grated cheese and bake in the oven for 20 minutes at 200 ° C.

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