Pasis Leek – Mince – Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 750 ml water, salted
- 5 leeks
- 500 g onion (s)
- 1 tablespoon oil
- 300 g minced meat
- 1 tablespoon oregano
- 3 tablespoon tomato paste
- salt and pepper
- 30 g butter or mararine
- 30 grams flour
- liter ⅛ milk
- salt and pepper
- 100 g cheese, rated, e.., Gouda
- 1 piece (s) egg white
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into slices, cook in salted water for 5 minutes, remove with a slotted spoon.
- Cut the leek into rings, add to the cooking water for 5 minutes, also remove and collect 1/4 l of the cooking liquid.
- Heat the onions in 1 tablespoon of oil and fry them together with the minced meat. Season with 1 tablespoon of oregano and the tomato paste as well as salt and pepper, let sizzle for 8 to 10 minutes.
- For the sauce, prepare 30 g butter and 1/4 l cooking liquid with 1/8 l milk to make a roux, season with salt, pepper and nutmeg, stir in 100 g grated cheese, whip 1 egg white until stiff, fold in carefully.
- Grease a baking dish. Layer: potatoes-leek-minced mass-potato-leek-minced mass, at the end pour the sauce over it, place in the oven at 200 degrees for 40 to 45 minutes, sprinkle with grated cheese 15 minutes before the end of the baking time.
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