Leeks – Bechamel – Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g cheese, raclette cheese
- 2 drops vinegar (white wine vinegar)
- nutmeg
- pepper
- 250 ml cream
- 250 ml vegetable stock
- 30 grams flour
- 40 g butter
- 350 g leek
- 2 tablespoons oil
- 500 g bratwurst (small rilled sausaes)
- 1 kg potato (s), small
- salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into quarters. Cook in salted water for 15-20 minutes. Cut the sausages once. Heat the oil and brown the sausages in it. Drain the potatoes and place in a baking dish with the sausages. Clean the leek, use only the white and the light green and cut into rings.
- Heat the butter and sauté the leek rings in it. Dust the leek with flour, pour in the broth and cream, stirring constantly so that no lumps form. Bring the mixture to a boil with salt, pepper, nutmeg and
- Season white wine vinegar.
- Carefully pour the leek vegetables over the potatoes and sausages and top with the cheese.
- Bake in the hot oven at 200 degrees on the 3rd rack from the bottom for 20-30 minutes. (Circulating air 180 degrees, gas 3)
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